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Cauliflower Tabbouleh

Friday, 12th October 2018



A gluten free, grain free colourful recipe that can be prepared in advance - ideal for supper or as a Yom Tov/ Shabbats side dish. It is a modern take on the classic Middle Eastern bulgur and herb salad and swaps grains for cauliflower "rice," making it nutritious and low calorie. Serve with roasted or grilled meats or mix with leafy greens for a healthy salad.

Preparation Time: 20 minutes   Cooking Time:  20 minutes         Serves: 8 people


1 large cauliflower – cut into florets

3 teaspoons paprika

2 teaspoons cumin

1 teaspoon turmeric

Salt and freshly ground black pepper – to taste

Large bunch fresh mint – leaves only

3 radishes – thinly sliced



2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

2 tablespoons pomegranate seeds



  1. Preheat the oven to 200C/ 180C fan/ Gas mark 4.
  2. Line 2 large baking trays with baking parchment paper.
  3. In 2 batches process the cauliflower in a food processor until chopped. Spread the cauliflower evenly over the prepared trays.
  4. Mix the spices and salt and pepper together and sprinkle over the cauliflower.
  5. Spray with olive oil.
  6. Bake the cauliflower in an even layer for about 20 minutes or until golden and tender.
  7. Transfer to a bowl to cool completely.
  8. Stir in the parsley, mint, radishes, lemon juice and olive oil.
  9. Toss to combine and garnish with pomegranate seeds.
  1. Check the latest cookery classes and events for singles.

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
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