Cauliflower Tabbouleh
Chava Eichner says: ‘Tabbouleh (or Tabouli) is a traditional Middle Eastern or North African dish with a wonderfully fresh flavour. It is usually made with a cracked wheat such as bulghur or couscous but this wheat-free version is a lovely alternative. You could use more herbs but I really enjoy the subtle flavour of the dish – however, feel free to vary and experiment with the quantities.’
This could also be bulked up with cooked whole lentils, flageolet beans or chickpeas – adding a boost of protein, calcium and iron at the same time!
Thanks to Chava for the recipe and photo http://www.flavourphotos.com/
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
10 minutes
Cuisine
Middle Eastern and Moroccan
Meal
- lunches
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
04-Aug
Ingredients
Cauli Couscous
500g/1lb 2oz cauliflower
1 tbsp water
1 tbsp olive oil
Tabbouleh Salad mix
75g/3oz fresh parsley
20g/¾oz fresh mint
1 red onion, finely chopped
15 cherry tomatoes, quartered
¼ cucumber, chopped in small pieces
10-12 kalamata or other olives, pitted (optional)
3 tbsp olive oil
Juice of 1½ lemons
Sea salt
Pinch of sugar or tiny drizzle of agave
Instructions
1. Wash and roughly cut cauliflower into chunks. Place them in a food processor and use the pulse function until you have coarse grains, about the size of couscous.
2. Place the cauli into a large saucepan with the tablespoon of oil and water. Keep stirring well and gently sauté until tender but not too soft – you want to keep a ‘bite’ to it. Set aside to cool. (Alternatively, keep it completely raw if you prefer and omit this step.)
3. Chop herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.
4. Stir in the cauliflower, the 3 tbsp of olive oil and lemon juice. Season with salt to taste and serve chilled.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Gambian Stew (Domoda) With Easy Peanut Hummus
One of the team recently visited The Gambia and discovered a delicious peanut stew that was served everywhere. Determined to recreate this authentic dish for the Vegan Recipe Club, we…
Celebrate African World Heritage Day the Vegan Way!
Here are some scrumptious ideas on how to promote plant-based eating during this year’s African World Heritage Day.
African Peanut Stew from Food for a Future
Another lovely, simple recipe from Food for a Future, who made this recipe at Glastonbury Festival this year. It’s easy to make and uses everyday ingredients that you can source…
Pulled Jackfruit with Slaw & Avocado
This is a very simple recipe and makes for a hearty, satisfying meal… perfect comfort food! Jackfruit – buy it in water or brine, not the syrup type – tends…
North African Squash & Bean Stew
This is an absolutely delicious one-pot recipe that has become a big favourite at my house and in everyone else we know who has tried it. See the ingredients list…