This fresh spring salad uses the entire cauliflower stalks and stems to replace the bulgar wheat that’s usually found in tabbouleh. Perfect for anyone who is gluten-free this recipe is full of fresh herbs and the inclusion of oranges adds a lovely sweetness.
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1/2 small cauliflower, stalks and inner leaves too (or use a 1/4 of a large cauliflower)
1/2 cucumber, finely diced
2 cups finely chopped fresh parsley
1/3 cup finely chopped fresh mint
finely grated orange zest
2 spring onions, finely diced (make sure to include both the white bulb and green tops)
4 tbsp olive oil
1 teaspoon salt
Pepper to taste
Chop the cauliflower stalks, leaves and florets into chunks. Add them to a food processor and blitz them until they resemble coarse bread crumbs. You may need to do this in batches. Alternatively, use a grater.
Microwave for 4-5 minutes to steam or alternatively bring a large pot of water to boil. Once boiling, add the cauliflower crumbs and simmer for 4-5 minutes until al dente (firm to the bite). Drain the cauliflower.
Let the cauliflower cool completely then place it in a large bowl.
Add in the finely chopped herbs, cucumber, spring onions and orange zest.
Using a knife, peel two oranges and cut the fruit into small segments and add.
Juice the remaining orange and mix together with salt, pepper and olive oil.
Drizzle it over the cauliflower and toss everything together.