Wow. As if the original tabbouleh needed freshening up in any way. This contemporary twist on the Moroccan classic provides an even healthier version of this much-loved fresh and zingy salad. Step aside bulgar wheat, here comes the mighty cauliflower. 

Serves 6-8 as part of a meze. Ready in less than 15mins.

Ingredients

1x decent sized cauliflower

2x good tomatoes

¼ of a cucumber

1x large bunch parsley

1x large bunch mint

1x lemon

1/2 tsp cinnamon

olive oil

Method

Grate the cauliflower using a box grater or a food processor, if you’re using a box grater, keep the cauliflower whole, trim off the leaves and just start grating, stopping when you get to the hard core, chuck that bit.

Whack the cauliflower in a big bowl, and add the finely chopped parsley and mint. Remove the seeds from both the cucumber and tomatoes before finely chopping both and adding them to the bowl.

Give the lemon a good squeeze over the veggies, or you could use two limes or a mix of both as I did, drizzle with a goodly glug of olive oil, season liberally with sea salt and freshly ground black pepper – lots of it.

Mix. Job done.

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