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CAULIFLOWER TABBOULEH

CAULIFLOWER TABBOULEH

We have had glorious weather last weekend, apparently the UK is warmer than Spain! It was wonderful to be able to have lunch outside in the garden for a change. Yesterday we went to the garden centre and got some seeds and plants for our garden. Red and yellow currants, red and golden raspberries are in the ground, herbs in pots and flower seeds scattered. I hope the plants will survive our rather enthusiastic dog who has been digging holes all over the garden. Fingers crossed.

With the weather warming up there will be more salads and raw dishes appearing on our table. I though I would continue with the cauliflower theme from my last post and use this undervalued vegetable in another raw recipe, a herby cauliflower tabbouleh.

I love Mediterranean mezze (or bits and bobs as my daughter calls it) style eating. Many plates with gorgeous dishes, simple yet very flavoursome. Hummous, salads, olives, flat breads... Tabbouleh made from cauliflower is a perfect dish for a mezze spread. And if you are following a gluten free diet this is the recipe for you.

cauliflower-chopped
CAULIFLOWER TABBOULEH

ingredients
1 small cauliflower
1 large tomato (or 2 if you prefer)
1 small red onion, finely chopped
3-4 cups of herbs (parsley, coriander and/or mint)
1 tbs olive oil
juice of 1-2 lemons (depends how lemony you like it)
salt and pepper to season

method
  1. Cut the cauliflower into florets. Place these into a food processor fitted with a blade, and pulse till the cauliflower is chopped small enough, resembling bulgur wheat. Place it a large bowl.
  2. Next finely chopped the tomato, I like to remove the seeds. You can do this in the food processor.
  3. Add the finely chopped onion.
  4. Next chop the herbs, I like to leave some of the herbs in larger pieces. Add to the rest of the ingredients.
  5. Add the olive oil and lemon juice. Season with salt and pepper.


cauliflower-taboulli
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