This is a brilliant and simple way to use cauliflower. It’s also a wonderful alternative to traditional tabbouleh as it’s gluten and wheat-free!

Total Time: 15 mins

Servings: 4

Ingredients

• 500g cauliflower or romesco

• 1 tbsp water

• 1 tbsp olive oil

• 50-75g fresh parsley, any type

• 20g fresh mint

• 1 red onion, finely chopped

• 15 cherry tomatoes, quartered

• ¼ cucumber, diced small

• 10-12 kalamata or other black olives (optional)

• 3 tbsp olive oil

• Juice of 1½ lemons

• Sea salt

• Pinch of sugar or tiny drizzle of agave syrup

Method

1. Wash and roughly cut cauliflower into chunks. Place in a food processor and use the pulse function until you have coarse grains about the size of couscous. (Don’t use the auto function or else it will lose texture).

2. If you want to cook the cauli, place it into a large saucepan with the 1 tbsp each of olive oil and water. Keep stirring well and gently sauté until tender. Set aside to cool. Otherwise skip to stage 3.

3. Chop herbs finely and place in a serving bowl, together with the chopped onion, cherry tomatoes, cucumber pieces and olives (if using).

4. Stir in cauli – raw or cooked – plus the remaining olive oil and lemon juice. (Reduce oil if you want a low-fat dish).

5. Season to taste with salt and serve chilled.

Credit: Viva Vegan Recipe Club