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Summer Salads: Cauliflower Tabbouleh

Updated: Jun 15, 2020

The perfect side dish for your barbecue, or a great light lunch. This is one of our favourite salads and one that can be adapted in many ways.


  • 1 small cauliflower

  • 2 spring onions

  • 1 cup finely diced cucumber

  • 1 cup finely diced tomato

  • 1 cup roughly chopped parsley

  • ¼ cup roughly chopped mint

  • 1 teaspoon lemon zest

  • Juice of 1 lemon (3 to 4 tablespoons)

  • ½ tsp mustard

  • Olive oil

  • Salt & pepper

  • Zaatar, chilli seeds or herb mix of choice

  • Feta (optional)


  1. Trim the cauliflower and cut in half. If you have a food processor simply place the cauliflower in the bowl of the processor and pulse until it resembles the texture of rice. If you do not have a food processor shred the cauliflower using the large holes on a box grater.

  2. In a large bowl, whisk together lemon zest and juice, mustard, salt, pepper, zaatar and any other herbs you may wish to add (I occasionally throw in a touch of chilli). Gradually add oil and whisk until thick and emulsified. Add cauliflower rice, cucumbers, tomatoes, and spring onions. Season with salt and pepper, to taste. Cover and let stand at room temperature for at least 30 minutes or refrigerated for up to 1 day. Before serving, stir in parsley, mint, and feta; adjust seasoning.

This is a great base for many salads, I play around with this and throw in pretty much anything I find in my kitchen. My current favourite things to add are: roasted diced sweet potatoes, chickpeas (or any other bean), avocado, toasted nuts, sweetcorn and/or artichokes.


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