Cauliflower Tabouli
Prep Time
15 minutes Cook Time
15 minutes Servings
4 servings What You Need
1,5kg cauliflower, trimmed and cut into florets
2 tsp ground cumin
2 tsp ground coriander
½-1 tsp ground chilli
1 tsp sea salt flakes
1 tsp cracked black pepper
2 tbsp olive oil
400g can chickpeas, drained and rinsed
2 cups mint leaves, finely chopped, plus extra to serve
½ cup macadamia nuts, toasted, roughly chopped
¼ cup currants
¼ cup roughly chopped chives
2 tbsp lemon juice
2 tsp Dijon mustard
2 tbsp extra virgin olive oil
¼ cup Fountain Mint Sauce
Make It
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Pre-heat oven to 200°c. To make the dressing, combine lemon juice, Dijon mustard, oil and Fountain Mint Sauce in a glass jar. Shake well to combine.
Place the cauliflower in a food processor, in batches, and pulse until it resembles rice. Transfer to a large bowl; add the cumin, coriander, chilli powder, salt, pepper and oil and mix to combine.
Spread the cauliflower mixture on 2 lightly greased large oven trays lined with non-stick baking paper. Cook, stirring halfway, for 20–25 minutes or until golden. Set aside to cool.
Place the chickpeas, mint, macadamia nuts, currants, cauliflower and half the dressing in a large bowl and toss to combine.
Divide the salad between bowls, top with the chives and extra mint, and drizzle with the remaining dressing to serve.
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