Cauliflower tabouli

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

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.

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).