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Cauliflower tabouli

This gluten-free vegetarian dish works well as a healthy meal or as a side. - by Better Homes and Gardens
  • 18 May 2022
Cauliflower tabouli
Prep: 10 Minutes - Cook: 10 Minutes - Easy - Serves 4
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Ingredients

• 1 cauliflower, cut into small florets

• ¾ cup extra virgin olive oil

• Sea-salt flakes and freshly ground black pepper, to season

• 2 bunches flat-leaf parsley, leaves picked, roughly chopped

• 1 bunch mint, leaves picked, roughly chopped

• 4 green shallots, thinly sliced

• 1 cup green olives, pitted, finely diced

• 1 cup walnuts, roughly chopped

• 2 tomatoes, deseeded, finely diced

• 1 Tbsp white wine vinegar

• Rye bread, to serve

• Corn on the cob, to serve (optional)

Method

  1. Put cauliflower in the bowl of a food processor and pulse until cauliflower resembles small grains.

  2. Heat ½ cup of the oil in a large frying pan over a high heat. Add cauliflower and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a fine sieve over a large bowl to drain, then cool to room temperature. Season.

  3. Combine parsley, mint, shallot, olive, walnut and tomato in a large bowl. Stir in cauliflower and season. Whisk vinegar and remaining oil in a small jug to combine. Drizzle over cauliflower mixture, tossing to combine. Transfer to a serving platter and serve with rye bread and corn (if using).

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