CAULIFLOWER 'TABBOULEH'

I have never tried raw cauliflower. I have made cauliflower 'rice' several times, but used it as fried rice. I have to admit that I wasn't sure if I'd like this 'tabbouleh', and I had a real pleasant surprise. It was just delicious. It made me feel like I was eating a very tasty and healthy salad. I didn't have any pomegranate, so I used the roasted pistachios instead, but added about 1 Tbsp pomegranate molasses to the dressing.

INGREDIENTS:

1 large cauliflower
75ml lemon juice, from about 2-3 lemons
7 spring onions, finely chopped
50g parsley, roughly chopped

25g dill, chopped
20g mint, shredded
1 tsp ground allspice
3 Tbsp olive oil
100g pomegranate seeds (about 1/2 pomegranate) OR / AND 100g toasted pistachios, roughly chopped
Salt and black pepper

METHOD:
Put the cauliflower florets in a food processor, a few at a time, and process until the cauliflower resembles cooked bulgar wheat. It should weigh about 700g.

Place the grated cauliflower in a large bowl along with the lemon juice and 1/4 teaspoon of salt. Set aside to marinate for 20 minutes.

Add the spring onions, herbs, allspice, oil and a generous grind of black pepper. (I also added the pomegranate molasses here.)

Gently mix to combine.

Sprinkle over the pomegranate seeds (if using) or the toasted pistachios and serve at once.

I served it with Lamb Chermoula and Hummus.

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