Zucchini And Cavolo Nero Cauliflower Tabouli
A healthy side-dish or main meal, this zucchini and cavolo nero cauliflower tabouli is absolutely delicious and weeknight friendly!
Keywords
- donna hay recipes
- donna hay
- tabouli recipes
- middle eastern recipes
- zucchini recipes
- cavolo nero recipes
- lunch recipes
- dinner recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Kitchen scale
- Mixing bowl
- Plastic wrap
- Nonstick skillet
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Kettle
- Stove
- Spatula
- Serving platter
Ingredients
- 300g cauliflower florets
- ⅓ cup (55g) burghul (cracked wheat)
- ⅔ cup (160ml) boiling water
- sea salt
- 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
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