Spring vegetable & cauliflower tabbouleh recipe | Good Food
Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette
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Ingredients
- 1 whole cauliflower (about 500g when trimmed)
- 2 tbsp olive oil
- 5 tbsp hot vegetable stock
- 125g pack fine asparagus stems cut into small pieces, tips left whole
- 1 courgette cut into small cubes
- zest 2 lemons juice of 1
- 2 tsp golden caster sugar
- 2 tbsp capers drained and chopped
- 3 tbsp extra virgin olive oil plus extra to serve
- 50g parsley leaves only
- small pack mint leaves only
- bunch spring onions shredded
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