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Cauliflower Tabbouleh

with Vegetable Broth
recipe-difficulty
Easy peasy
recipe-serves
6
ready-in
45 mins
Cauliflower Tabbouleh

This zesty, herby salad is a perfect nutritious side dish for your Christmas feast. It’s light and fresh which really helps to counterbalance that heavy feeling of “overindulging”. We have used cauliflower as the base for this dish because of its

low energy to high nutrition ratio. It’s high in a number of vitamins, including vitamins C, K, B6, Folate, Pantothenic acid, and powerful antioxidants including sulforaphane. We’ve also included a few ingredients from The Wholefood Pantry like Sunflower Kernels, Pepitas and Hemp Seeds to add flavour, texture and heaps more nutrients. Everything in this dish is good for you, so don’t hold back!

Main Meals
Middle Eastern inspired
Pantry Items
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  • 1 tbsp Vegetable Broth Garden Veggie
  • 1 small to medium head of cauliflower
  • 2 cups halved small cherry tomatoes
  • 1/2 small red onion finely minced
  • 1 small cucumber finely chopped
  • 1 large handful finely chopped fresh parsley
  • 1 handful finely chopped fresh mint, plus extra to garnish
  • 1/2 cup pine nuts
  • Hemp Seeds
  • 1/4 cup olive oil
  • juice of 1 lemon, plus lemon wedges to serve
  • Cracked pepper to taste
  1. Cut your cauliflower into large florets and add to a food processor. Pulse until your cauliflower is a fine crumb (if you don’t have a food processor, you can use a box grater). Add your riced cauliflower to a large bowl.
  2. Add your chopped onion to a bowl of water to give them a milder taste, drain when ready to use.
  3. Put a tbsp of olive oil into a skillet over a medium low heat and add your pine nuts, toast until golden, ensuring not to burn.
  4. To the cauliflower add your tomatoes, cucumber, onion, Vegetable Broth, and herbs and toss together.
  5. To make the dressing whisk together olive oil, lemon juice, and salt and pepper, and pour over your cauliflower mix. Top with fresh mint leaves, toasted pine nuts.