Cauliflower Tabbouleh with Lemon & Olive Oil Dressing - Vegan Recipe Club
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste plus a boost of protein, calcium and iron!
Ingredients
- Cauli couscous
- 500g/1lb 2oz cauliflower (or buy pre-chopped cauliflower rice for speed)
- Tabbouleh salad mix
- 75g/3oz fresh parsley, finely chopped
- 20g/¾oz fresh mint, finely chopped
- 1 red onion, finely chopped
- 15 cherry tomatoes, quartered
- ¼ cucumber, finely diced
- 10-12 kalamata olives (or any pitted olives of your choice)
- 3 tbsp olive oil
- Juice 1½ lemons
- Drizzle of syrup eg agave or maple etc
- Salt and pepper, to taste
- Optional: sprinkle a handful of pomegranate seeds over the top
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