Simple, Tasty and Easy to Make
Cauliflower Tabbouleh isn’t generally what comes to mind when you think salad but with Salad season well and truly here I’m always experimenting with different ingredients to ring the changes. Salad never needs to be boring especially if you make use of veggies that aren’t normally associated with it. In our household we eat Salad 6 days a week in the summer but still hold fast to a Sunday roast whatever the weather, albeit a vegetarian one. We’re just a bit old fashioned like that; besides which my other half would go into complete meltdown if he didn’t get an onion gravy fix every now and then.
This week they happened to have the most enormous cauliflowers in the greengrocers and I couldn’t resist buying one even though there are only two of us and it would easily serve 6. I went ahead with the planned roast for Sunday but kept back half of the giant football that was being disguised as a cauliflower and set about thinking what I could do with it.
I love salads that you can eat on there own or add to a regular salad to bulk it out and tabbouleh is a favorite although it can sit a little heavy sometimes probably due to the gluten. My other half isn’t a fan of quinoa so any sort of alternative would be good. I’ve often seen recipes and cooking programs grating cauliflower and using it as a substitute in risottos so I thought, “Why can’t I use grated cauliflower instead of cracked wheat and make a Cauliflower Tabbouleh?” So I did and here’s the recipe.
It tasted really yummy and I hope you’ll make and enjoy it as much as us. It’s a great way to get veggies into kids and those who think they don’t like salad, and a cup full will give you around 2 of your five a day. I’ve kept it clean and simple but you can always make it your own by adding other ingredients that are in season or personal favorites.
Cauliflower Tabbouleh Salad
- 1 Medium Cauliflower
- 1 Bunch Radishes
- 3 Medium Spring Onions
- 1 Cup Chopped Fresh Mint
- 1 Cup Chopped Fresh Flat Leaf Parsley
- Salt & Pepper to taste
Easy Vinaigrette Dressing
- 1 Tsp Dijon Mustard
- 2 Tsp Runny Honey You can use Maple Syrup to make it Vegan
- Set a saucepan on the stove with a couple of inches of boiling water
- Cut the Cauliflower into manageable pieces and grate using the coarsest attachment on a food processor.If you don’t have a processor you can do it on a hand grater; it will just take longer.
- Put the Cauliflower into the water, stir well and put a lid on and cook for no more than 1-2 mins until it is cooked to al-dente.You could steam it instead if you have a steamer with small holes in it.Drain and set aside to cool, spreading it out on a large dinner plate to cool more quickly.
- Grate the radishes on a course grater and set aside in a large mixing bowl.
- Chop the Spring onions into very thin rounds, using the green tops as well if they are fresh and add to the radishes
- Roughly chop the herbs and add to the radish and spring onions. If you have other soft herbs such as basil or thyme you can mix it up.
- When the Cauliflower is cool, add it to the radishes, onions and herbs. Season with a good few twists of cracked black pepper and stir well to combine all the ingredients
Make the Dressing
- Halve and squeeze both pieces of the lemon into a measuring bowl taking note of the quantity. It should be around 3 Tbsp
- Add 1 Tsp Dijon mustard and 2 Tsp Runny Honey and mix well. Here you can swap the honey for Maple Syrup to make it vegan.
- Now add 9 Tbsp Olive Oil whisking well to make a delicious Vinaigrette dressing. Season with a little salt and pepper
- Drizzle 1/3 – 1/2 of the dressing over the salad and mix again thoroughlyAt this stage if you think it needs a few more herbs you can add extraServe chilled or at room temperature and Enjoy.The salad will keep for a good couple of days in the fridge and is ideal to take in a packed lunch