Tabbouleh is a salad of Eastern origins, often made with bulgur wheat or couscous, tomatoes, parsley, mint and seasoned with olive oil, lemon juice and salt.
It is a very versatile dish and you can switch up the vegetables you are using according to your tastes. Or you can switch up the whole recipe, if the fancy takes you, and that is exactly what I have done here by using cauliflower instead of bulgur or couscous.
The cauliflower is easier to prepare if you have a food processor, but you can also simply finely chop the florets with a sharp knife or grate the whole cauliflower head using a box grater. The same goes for the vinaigrette; I used the mini chopper attachment that comes with my immersion blender, but you can do it by simply mincing your coriander and garlic very finely and mixing them with the rest of the vinaigrette ingredients in a small bowl.
Cauliflower Tabbouleh with Coriander Vinaigrette
1 small cauliflower head
6 small cocktail tomatoes on the vine, quartered
½ cucumber, cut in medium-sized chunks
1 yellow pepper, deseeded and cut in medium sized chunks
1 bunch of coriander (approx. 15g)
1 large garlic clove
Juice of 2 limes
2tsp wholegrain mustard
3tbsp olive oil
1/8tsp coarse sea salt
1- Cut the cauliflower head into small florets and place in your food processor (fitted with the blades.) Process the cauliflower at high speed for a few seconds until it reaches a fine grain texture (like rice or couscous, see the picture below.) Place in a large mixing bowl.
2- Add the chopped tomatoes, cucumber and yellow pepper.
3- For the vinaigrette, place the coriander in the bowl of the mini chopper (you can use the coriander stalks as well; there is as much flavour in them as there is in the leaves.) Add the garlic clove, the lime juice, wholegrain mustard, honey, olive oil, salt and pepper. Process together for a few seconds until the ingredients are well combined and the coriander is finely chopped. Check your seasoning and add salt and pepper if needed.
4- Pour the vinaigrette over the cauliflower and vegetables and mix thoroughly. Leave the tabbouleh to rest at room temperature for 15-20 minutes to allow for the flavours to mix.
5- Serve with a garnish of freshly chopped coriander if you wish.