Break half a cauliflower head into small pieces using fingers to pry apart the florets or a knife. You can use the central hard part of the cauliflower in this recipe too so don’t discard; just chop roughly into smaller chunks. Wash well.
You will also need a lemon, extra virgin olive oil, generous handful of basil, generous handful of mint and generous handful of parsley.
Using a stick blender, pulse the cauliflower until it looks a bit like the size of large rice grains. Add the greens and pulse until they have been cut up and the cauliflower looks like tabouli or cous cous. Remove from blender and give it a good glug of olive oil and add lemon juice to taste. I like it with plenty of oil and nice and tangy with the juice of 1/2 – 1 lemon.
Let me know how you go!
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