Cauliflower tabouli

Serves:

Ingredients

• 1/2 head cauliflower
• 1 cup fresh flat-leaf parsley
• 1 cup fresh mint
• 1 cup baby spinach
• 1/2 punnet cherry tomato (halved)
• 1/2 unit continental cucumber (diced)
• 1/2 unit Spanish onion (finely diced)
• 1/2 cup lemon juice
• 100 ml extra light virgin olive oil

Method

Roughly chop cauliflower. In a food processor, blitz it until it resembles couscous grains.

Pick leaves from parsley and mint and roughly chop. Shred spinach. Place in a bowl with remaining vegetables and blitzed cauliflower.

Combine lemon juice and olive oil to make a dressing.

Pour dressing over salad ingredients and combine. Season well with salt and pepper.

More salad recipes

• Summer steak with tomato salad
• Chickpea salad
• Pumpkin, feta and chickpea salad
• Baby Caprese salad
• Chicken and cranberry waldorf salad
• Pasta salad

Serving Suggestions

Note

• Salad can be prepared and dressed ahead of time – just toss it well before serving.
• Choose firm, creamy white cauliflower with tightly closed florets.
• Vary ingredients according to taste. It is delicious with diced capsicum and shallots, and would be extra special with some crumbled feta or toasted nuts sprinkled over the top.
• This recipe was created by Greer Worsley for Kidpsot.