Cauliflower Tabbouleh – what an amazing discovery!
I used to believe that cauli was not really worth the trouble: smelly to cook, mushy texture and lacking distinctive flavour.
Man, was I mistaken….I had just been preparing it the wrong way!
I had not expected that the humble cauloflower had yet another suprise in store for me: when grated it has a similar texture to couscous of bulghur.
Not only does this dish taste good, it is oh-so-healthy as cauliflower is low in carbs and full of nutrients (rich in vitamin C, vitamin K, omega 3 etc.)
(discovered on ‘My Man’s Belly)
juice of 1/4 – 1/2 lemon
2 tbsp olive oil
1/8 – 1/4 tsp ground cinnamon
- Remove the arils from the pomegranate. (You might have your own trick, but I like filling a big bowl with water and then using a spoon to remove the arils under water. This ensures the juices do not spray all over the place. Once you have removed all the arils you can drain them through a sieve.)
- Grate the cauliflower in small pieces on a box grater or food processor.
- Chop the parsley and mint.
- Make a dressing by combining the lemon, oil, cinnamon and pepper.
- You can leave the cauliflower raw or briefly warm it. I prefer it slightly warmed so I bring a large pot of water to the boil. Briefly blanch the cauliflower and then drain it.
- Just before serving combine cauliflower, dressing, herbs, half the pomegranate. Sprinkle with the remaining pomegranate.
- For a super healthy dinner with
some fish steamed on lemon
blanched green beans
- For an easy yet special looking dinner with
blanched carrots with sliced radishes and a dressing of oil, lemon, cumin, cinnamon, parsley