This dish takes a unique twist on the classic tabbouleh by using grated cauliflower, creating a lighter and gluten-free alternative bursting with flavour.
Recipe written by Luke Croston.
Preparation time : 20 minutes
Serves : 4
Ingredients :
- 1/2 Cauliflower
- 1/2 Bunch of Parsley
- 1/2 Bunch of Spring Onions
SALAD DRESSING :
- 1/2 Cup Lemon Juice and Zest
- 2 Garlic Cloves, Peeled and Crushed
- 1 Tbsp Crushed Black Pepper
- Flake Salt
Method :
- Grate the cauliflower through the coarse side of the grater and place it into a mixing bowl.
- Thinly slice the spring onions and chop the parsley.
- Mix all the ingredients in a large mixing bowl and season to taste with flake salt.
- For the dressing, mix all of the dressing ingredients together and set them aside for the salad
- Toss to combine dressing when ready to serve.
- Pro Tip: Depending on the size of the lemons, you should get about half a cup of juice from this recipe. It’s best to use fresh garlic for the most vibrant flavours and results.
This recipe by A Better Choice ! (Luke Croston).
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