Cauliflower tabbouleh

Here’s a light twist on a classic salad where the herbs act as the fresh greens. The grapes are a slightly unconventional addition but they add a fresh, sweet pop I really like. You could easily swap the cauliflower for cooked bulgur wheat if you prefer.

SERVES 4

● 1 medium cauliflower (approx. 800g), trimmed

● 2 tbsp extra virgin olive oil

● 75g flat-leaf parsley

● 25g picked mint leaves

● 200g green seedless grapes, halved

● 4 spring onions, finely chopped

● A decent glug (approx. 50ml) extra virgin olive oil

● Juice of 1 lemon

● 1 garlic clove, grated

● ½ tsp sumac

● Sea salt and freshly ground black pepper

METHOD

1. Cut the cauliflower into florets and finely slice the core. For best results use a food processor and give four twosecond pulses to break the cauliflower down into a loose crumb-like texture. Or grate the cauliflower using the coarse side of a box grater – it takes more time, but the results will be just as good. Heat the oil in a frying pan and sautee the cauliflower on a mediumto-low heat for about five minutes. You don’t want to brown it, just soften it slightly. Transfer it to a large serving bowl and allow it to cool.

2. Next add the parsley and mint to the food processor and blitz in six three-second blasts, pushing unchopped herbs down the side of the bowl between blasts if necessary. Again, elbow grease and a knife are a perfectly good replacement for a food processor here.

3. Stir the chopped herbs into the cauliflower along with the grapes and spring onions, then add the oil, lemon juice and garlic. Stir again so that everything is evenly integrated and season to taste. Finally, garnish with the sumac and serve.