Name: Spring vegetable & cauliflower tabbouleh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 whole cauliflower (about 500g when trimmed); 2 tbsp olive oil; 5 tbsp hot vegetable stock; 125g pack fine asparagus stems cut into small pieces, tips left whole; 1 courgette cut into small cubes; zest 2 lemons juice of 1; 2 tsp golden caster sugar; 2 tbsp capers drained and chopped; 3 tbsp extra virgin olive oil plus extra to serve; 50g parsley leaves only; small pack mint leaves only; bunch spring onions shredded

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Spring vegetable & cauliflower tabbouleh

Spring vegetable & cauliflower tabbouleh

Jane Hornby

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

plus cooling

A star rating of 4.7 out of 5.3 ratingsRate

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Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette

Healthy

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

1 whole cauliflower

(about 500g when trimmed)
2 tbsp olive oil
5 tbsp hot vegetable stock
125g pack fine asparagus

stems cut into small pieces, tips left whole
1 courgette

cut into small cubes
zest 2 lemons

juice of 1
2 tsp golden caster sugar
2 tbsp capers

drained and chopped
3 tbsp extra virgin olive oil

plus extra to serve
50g parsley

leaves only
small pack mint

leaves only
bunch spring onions

shredded

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Nutrition: per serving

kcal223
fat16g
saturates2g
carbs9g
sugars7g
fibre6g
protein7g
salt0.4g

Method

step 1

Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.
step 2

Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.
step 3

Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.

RECIPE TIPS

RAW OR COOKED

You could use raw cauliflower here, but I prefer to lightly cook it with a little stock to mellow out the flavour and take the texture down a notch.

Recipe from Good Food magazine, June 2015

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A star rating of 4.7 out of 5.3 ratings

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