Cauliflower tabbouleh salad

Fresh, nutritious and full of flavour.


Serves 4

½ cauliflower, roughly chopped
2 Tbsp canola oil
2 cloves garlic, crushed
1 cup chopped fresh parsley
¼ cup chopped fresh mint
2 spring onions, sliced
1 Tbsp lemon zest
¼ cup lemon juice
1 tsp cracked black pepper
1½ cups diced tomatoes.


Place cauliflower in a food processor in small batches and pulse until it resembles couscous.
Heat the oil in a large frying pan and sauté the cauliflower and garlic over medium heat until soft.
Remove from heat and allow to cool.
When cool mix through the remaining ingredients, season to taste. Serve.