Zucchini And Cavolo Nero Cauliflower Tabouli | Donna Hay

Ingredients

• 300g cauliflower florets
• ⅓ cup (55g) burghul (cracked wheat)+
• ⅔ cup (160ml) boiling water
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 3 green zucchini (courgettes), thinly sliced
• 2 cloves garlic, crushed
• 200g cavolo nero (Tuscan kale), trimmed and finely chopped
• 1 green onion, thinly sliced
• 1 cup curly parsley leaves, finely chopped
• 2 tablespoons lemon juice
• 1 cup goat’s curd
• chilli flakes, for sprinkling