Raw Cauliflower Tabbouleh Salad

A very healthy and paleo recipe made from cauliflower rice instead of cracked wheat. You can get creative by adding chopped avocado, smoked fish, grilled prawns, haloumi or leftover roast chicken or lamb. Pretty much anything goes!

Ingredients:

• 1 small head cauliflower, cut into florets

• 2 tbsp chopped flat-leaf parsley or mint leaves (or both)

• 1 fennel bulb, finely diced

• 3 spring onions, finely sliced

• 1 carrot, cut into fine batons (or 1 cup of steamed pumpkin, cubed)

• 1 tbsp cranberries (currants, sultanas or goji berries)

• 1 tbsp nuts or seeds of your choice, toasted (hazelnuts, almonds, walnuts, macadamias, sesame seeds, …)

• salt

• freshly ground black pepper

• Dressing

  • 1/2 cup lemon juice (or apple cider vinegar)

  • 4 tbsp extra-virgin olive oil

  • 1 garlic clove, crushed

  • 2 tsp ground sumac, plus extra to serve

  • 1 tsp ground cumin

Method:

1. Place the cauliflower in a food processor and process until it resembles coarse rice grains. Transfer to a large serving bowl.

2. To make the dressing, whisk all the ingredients together and set aside.

3. Combine the parsley or mint, fennel, onions, carrot or pumpkin and berries with the cauliflower. Pour on the dressing and mix until well combined. Season with salt and pepper, then leave to marinate for 10 minutes minimum in the fridge.

4. To serve, sprinkle with the toasted nuts or seeds and a little extra sumac. Serve immediately.