Cauliflower is in vogue at the moment popping up as cauliflower rice, cauliflower steaks and even as cauliflower tabbouleh. Tabbouleh is a popular middle eastern vegan and vegetarian dish. It seems that people have their own take on the recipe but the basic ingredients are bulgur wheat, tomatoes, parsley, mint, onion, oil and lemon juice. I replaced the bulgur wheat with cauliflower (finely processed in the food processor) and I added cucumber, garlic and feta cheese. I imagine that this would make a good packed lunch.
8 oz. cauliflower – cut into florets
4 oz. plum tomatoes – cut into very small pieces
2 oz. English cucumber – cut into very small pieces
1 oz. red onion – cut into very small pieces
1 oz. feta cheese – cut into very small pieces
2 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 clove of garlic – grated
1 tbsp. mint – finely chopped
1 tbsp. parsley – finely chopped
Salt and freshly ground black pepper
Process cauliflower florets in food processor then place in a large mixing bowl.
Add chopped tomatoes, cucumber, onion and feta cheese.
In a small bowl, whisk together the oil, lemon juice and grated garlic and pour over the cauliflower mixture. Season with salt and freshly ground black pepper and stir well.