Cauliflower Tabouleh

Place the florets in a processor and blitz down until they resemble cous cous.

Tip into a large mixing bowl and simple add everything else in and mix well.

Cover and leave for half an hour, then taste. Adjust the seasoning according to your taste perhaps a little more salt or lemon juice.

I also like to add shelled broad beans, asparagus tips and peas to this mixture, plus spice up the dressing with toasted cumin and fennel seeds and some fresh chopped chilli.

Serves 8

Ingredients

  • 1 small head of cauliflower, trimmed into florets
  • 1 flat teaspoon sea salt (use this to paste the garlic)
  • ¼ teaspoon black pepper
  • 4 tablespoons chopped parsley
  • 1 tablespoon chopped dill
  • 3 sprigs of mint leaves, chopped
  • Zest of 1 unwaxed lemon
  • 2 tablespoons lemon juice
  • 1 fat clove garlic pasted with the sea salt
  • ¼ cucumber, pepped, seeded and chopped
  • 4 tablespoons olive oil
  • 2 tablespoons pomegranate seeds