Raw Cauliflower Tabbouleh

  • 4–6
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Tabbouleh is a favorite Middle Eastern salad containing tomatoes, cucumbers, fresh herbs such as parsley and mint, garlic, lemon juice, salt, olive oil, and usually bulgur or couscous, which are both made from wheat.

Course: Side
Recipe contains: sesame seeds

  • ½ head cauliflower, cut into florets
  • ½ cup (125 ml) freshly squeezed lemon juice
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoon ground sumac, plus extra to serve
  • 1 teaspoon ground cumin
  • 1 cup (60 g) chopped fresh flat-leaf parsley
  • ½ cup (30 g) chopped fresh mint
  • 1 large fennel bulb, finely diced
  • 1 red onion, finely diced
  • 2 Lebanese cucumbers, chopped
  • 8 okra pods, sliced into thin rounds
  • 1 carrot, peeled and shredded
  • 200 g tomatoes, chopped into large cubes
  • 1 tablespoon white sesame seeds, toasted
Second Tab Content
With this recipe, I have replaced the wheat with toasted sesame seeds and very finely chopped cauliflower to add texture, and, more importantly, flavour. I have also added some very thinly sliced okra. Okra is full of amazing health benefits. When it is in season, it features in a multitude of dishes on our family table, from raw preparations like this one to curries, stir-fries, and soups.
1

In a food processor, process the cauliflower until it resembles coarse rice grains. Transfer to a large serving bowl.

2

To make the dressing, whisk together the lemon juice, olive oil, garlic, sumac, and cumin and set aside.

3

In the large serving bowl, combine the processed cauliflower with the parsley, mint, fennel, red onion, cucumbers, okra, carrot, and tomatoes. Pour the dressing over and mix until well combined. Season with sea salt and freshly cracked black pepper, then leave to marinate for 10 minutes.

To serve

1

To serve, sprinkle with toasted sesame seeds and a little sumac. Serve immediately.

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