Cauliflower tabbouleh with walnuts
Ingredients
3 tbsp freshly squeezed lemon juice
3 tbsp olive oil
½ tsp Himalayan salt or sea salt
Freshly ground black pepper to taste
1 small head of cauliflower, cut into florets
3 medium stalks of celery, finely sliced
2 green spring onions, finely chopped
¼ cup green pitted olives, coarsely chopped
1 large bunch or two small bunches of fresh flat-leaf parsley, finely chopped
1 large bunch fresh mint leaves, finely chopped
¼ cup walnuts coarsely chopped (optional) can be toasted
Method
Mix together the lemon juice, olive oil, salt and pepper in a large serving bowl and set aside.
Place the cauliflower florets into the bowl of a food processor and pulse until finely chopped (don’t over-process, you want a fluffy texture with grain-sized pieces).
Add the chopped cauliflower, celery, green onions and olives to the dressing and toss to combine.
Add in the finely chopped herbs and toss again.
Taste, adjust the seasoning and serve with chopped walnuts, over the top.
Serves: 2
