Get ready for a CAULIFLOWER tabbouleh! Valentine move over, Spring is coming soon! And Aussies, enjoy the summer as much as you can. We will soon be ready for fresh salads! You might want to impress your guests (and yourself) with an original fresh happy healthy flavourful colourful cauliflower tabbouleh ! Yup, there's is no couscous, quinoa or bulgur involved. Cauliflower & a teaspoon of curcuma do the trick! So this tabbouleh is raw and glutenfree! And vegan! Check! Here we go, take your GO TO tabbouleh recipe and replace the grains by cauliflower coated with curcuma oil. Easy breezy: <br><br> STEP 1:<br> Put a skillet on the stove, heat 2 tablespoons of a mild flavoured oil. Add 1 teaspoon of curcuma and let simmer for 2 minutes. Set aside & let cool. Optional: I added also 1 chopped garlic clove and 1/2 teaspoon crushed coriander seeds. <br><br> STEP 2<br> Use half a cauliflower. Remove the tough parts of the cauliflower. Put the cauliflower in a food processor and chop. <br><br> STEP 3<br> Transfer the chopped cauliflower into a large bowl and pour the curcuma oil over the cauliflower! <br><br> STEP 4<br> Add all other ingredients. I went a little wild and added chickpeas, cherry tomatoes, lime juice, lemon zest, red onion, raisins, pepper, seasalt, a tablespoon of tahini, pomegranate seeds and the green part of 2 spring onions. Normally I would not have used spring onions but fresh chopped mint & parsley. I ran out of stock. Forgetful Me!! ENJOY!!
Recipe Intro From feedfeed