• Christine Phillips

Cauliflower Tabouli with Mint Dressing

Ingredients:


1 kg cauliflower

2 cups fresh mint chopped (keep a few sprigs for garnish)

2 cloves garlic, peeled

1 tsp salt

½ cup fresh lemon juice

2 tbsp lemon zest

½ cup olive oil

2 large cucumbers, seed the cucumber and slice

2 large carrots – julienne/spiralised

2 medium tomatoes chopped

1 red pepper diced

1 cup chopped roasted cashew nuts


Method:

Cut the cauliflower into large florets and blanch in boiling salted water for 2 minutes and drain. Add the florets to a food processor and blitz a little at a time to make bite sized pieces.

Transfer the cauliflowers onto a clean kitchen towel and gently roll out the moisture using a second towel over the top. Gently squeeze the mixture. Place the dried cauliflower into a large bowl.


In a food processor add the mint, garlic and salt a blend. Add the lemon juice, lemon zest and olive oil and process until the mint is finely pureed. Drizzle the cauliflower with half the dressing and toss to coat.

Spread the cauliflower mix on a serving plate and sprinkle with your cucumber, peppers, cashew nuts, carrots and tomatoes, Drizzle with the remaining dressing and garnish with mint sprigs.


Serve and enjoy with your favourite protein.

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