Cauliflower Tabbouleh with Fresh Oranges
Healthy green delicious dish
5 - 6
Serves
15 mins
Prep Time
15 mins
Cook Time
Recipe author
Love Food Hate Waste
This fresh spring salad uses the entire cauliflower stalks and stems to replace the bulgar wheat that’s usually found in tabbouleh. Perfect for anyone who is gluten-free this recipe is full of fresh herbs and the inclusion of oranges adds a lovely sweetness.This dish would be perfect alongside a glazed roast lamb.
This recipe is authored by Ellen Lewis, Homegrown Happiness, courtesy of Love Food Hate Waste.
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Ingredients
Cauliflower tabbouleh
½ cauliflower
i
stalks and inner leaves too
½ cucumber
finely diced
2 cups parsley
finely chopped
⅓ cup mint leaves
finely chopped
3 oranges
orange zest
finely grated
2 spring onions
i
finely diced
4 Tbsp olive oil
1 tsp salt
black pepper
to taste
Method
For the cauliflower tabbouleh
1
Chop the cauliflower stalks, leaves and florets into chunks. Add them to a food processor and blitz them until they resemble coarse bread crumbs. You may need to do this in batches. Alternatively, use a grater.
2
Microwave for 4-5 minutes to steam or alternatively bring a large pot of water to boil. Once boiling, add the cauliflower crumbs and simmer for 4-5 minutes until al dente (firm to the bite). Drain the cauliflower.
Start Timer
3
Let the cauliflower cool completely then place it in a large bowl.
4
Add in the finely chopped herbs, cucumber, spring onions and orange zest.
5
Using a knife, peel two oranges and cut the fruit into small segments and add.
6
Juice the remaining orange and mix together with salt, pepper and olive oil.
7
Drizzle it over the cauliflower and toss everything together.
Nutrition Information per Serving (197g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
685 kJ (164 kcal)
Protein
2.7g
Total Fat
12.7g
Saturated Fat
2.1g
Carbs
8.0g
Sugars
7.7g
Sodium
358mg
Iron*
2.2mg
* Percentage of recommended daily intake (Aust/NZ)
