"Cauliflower rice" is all the rage, a concept that uses blitzed up cauliflower to mimic the look and feel of rice. Of course, you can use the same trick to replace other grains, as we do in this Cauliflower Tabbouleh where cauliflower takes the place of bulgar wheat. Using cauliflower makes this dish gluten free, raw, vegan and very low in calories. Flecked with pistachios, pomegranate, and loads of green herbs, our cauliflower tabbouleh looks beautiful on the plate and is delicious alongside other middle eastern fair such as vegetarian koftas, beetroot muhammara, and zataar spiced pita bread.
Dietary: Vegan, Gluten Free, Raw | Serves: 4
- ½ small cauliflower, remove stalk
- 2 tsp lemon juice
- 1 clove garlic, finely chopped
- 1 tbsp olive oil
- ¼ red onion, finely diced
- 4 tbsp chopped herbs - mint, parsley, dill
- 2 tbsp pistachios or walnuts, finely chopped
- 1 tbsp pomegranate seeds
- pinch of salt and pepper
- pinch of sumac
- Put the cauliflower florets into a food processor and blitz to a couscous like texture.
- Combine cauliflower with the rest of the ingredients.
- Season well, adding more flavourings to taste (depending on the size of the cauliflower).
- Try with spring onion instead of red onion, toasted almonds or pinenuts, purple, yellow or green cauliflower.
- You can soak the chopped red onion in warm water for 30 minutes which will remove some of the oniony taste.
Delicious food photography by Rob Wicks of Eat Pictures.
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