Cauliflower tabbouleh
A zesty and fresh side salad that is jam packed with goodness and the perfect side dish for the BBQ season. Parsley can help your immune system by easing and calming an overstimulated immune response, which makes it an important ingredient to help fight against allergies and persistent inflammation disorders.
Using riced cauliflower is my spin on this Middle Eastern Tabbouleh salad. Cauliflower is a fantastic and versatile vegetable that contains choline, which helps to aid sleep, memory and muscle movement.
Cauliflower tabbouleh
Ingredients
Serves 8-10
1 cauliflower, stalk and leaves removed.
2 lemons, juice and zest
2 large tomatoes, cut into small chunks
1 red onion, finely chopped
100g fresh parsley, thick stems removed and leaves finely chopped
50g fresh mint, leaves only and finely chopped
1 tbsp apple cider vinegar
1 tsp mixed spice
1 tsp sumac
drizzle of extra virgin olive oil
sea salt and pepper to season
handful of pomegranate seeds
Using your blitzer, slowly pulse the cauliflower until it resembles rice. You will probably need to do this in batches so that you keep some texture. Place to cauliflower rice into a serving bowl. Add the lemon juice and zest. Mix well. Cover and place in the fridge for at least 20 minutes.
Just before serving add the tomatoes, onion, herbs, apple cider vinegar, mixed spice, sumac and season with sea salt and pepper. Mix well and drizzle with extra virgin olive oil.
Finish with a handful of pomegranate seeds
