Get your taste buds ready for a delicious combination! Introducing a scrumptious Tabbouleh of Cauliflower – finely chopped like bulgur, and loaded with fresh parsley, coriander, mint and scallions and topped with pomegranate seeds and pistachios.
It’s time to make mealtime more exciting – and we’ve made it easy for you. With this flavourful salad that breaks the monotony, you won’t be able to resist its heavenly taste.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Salad Recipes.
Tabbouleh of Cauliflower
Servings: 10 People
Ingredients
- 2 Large Cauliflower
- 3 cups Parsley , chopped
- 2 cups Fresh Coriander , chopped
- 2 cup Fresh Mint , chopped
- 15 Scallions , white and green parts, halved lengthwise and finely chopped
- 200 ml Lemon Juice
- Zest from 2 Lemons
- 1 tsp Allspice , ground
- 3 tsp Ras-El-Hanout spice mixture , recipe in ‘Sauces’ section
- 1 tbsp Dry Coriander
- 1 tbsp Dry Ginger
- 50 ml EVOO , Extra Virgin Olive Oil
- 1 cup Pomegranate Seeds
- 50 g Toasted Pistachios , roughly chopped
- 1 tbsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Cut the cauliflower in chunks and place in batches in the bowl of a food processor with the metal blade attached. Work the processor until the cauliflower is cut into fine grain. Place the grated cauliflower in a bowl and pour all-over the lemon juice. Let stand for 30’.
- Add to the bowl with the cauliflower the parsley, coriander, mint, scallions, allspice, ras-el-hanout, dry coriander and ginger and season with the salt and pepper. Pour the oil, add half the pomegranate seeds and half the pistachios and mix well.
- Finally scatter the remaining pomegranate seeds and pistachios on top and serve. You can even refrigerate for couple of hours and serve cold.
