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Spring vegetable & cauliflower tabbouleh

Spring vegetable & cauliflower tabbouleh

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal223
fat16g
saturates2g
carbs9g
sugars7g
fibre6g
protein7g
salt0.4g
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Ingredients

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. 

Goes well with

Recipe from Good Food magazine, June 2015

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Overall rating

Rating: 5 out of 5.3 ratings

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