Toasted Grain And Cauliflower Tabouli | Donna Hay

Ingredients

• 4½ cups (450g) cauliflower florets, finely chopped
• 1 cup (100g) cooked buckwheat
• 1 cup (165g) cooked coarse burghul or quinoa
• ½ cup (125ml) extra virgin olive oil
• 2 teaspoons ras el hanout
• sea salt and cracked black pepper
• 3 cups flat-leaf parsley, roughly chopped
• ¼ cup dill, roughly chopped
• ½ cup (70g) pistachios, chopped
• ¼ cup (40g) dried currants
• 2 tablespoons lemon juice
• fresh ricotta and lemon wedges, to serve