Cauliflower and Pomegranate Tabouli

by eatwoo.com 10 May 2019, 16:22 1.3k Views

Cauliflower and Pomegranate Tabouli

Ingredients for cauliflower and pomegranate tabouli recipe

90 g (3¼ oz/½ cup) fine burghul (bulgur)
200 g (7 oz) small cauliflower florets
2 Lebanese (short) cucumbers, peeled and cut into 5 mm (¼ inch) pieces
3 green onions (scallions), trimmed and very finely sliced
Handful of mint leaves, finely chopped
Large handful of flat-leaf parsley leaves, finely chopped
2–3 tablespoons lemon juice, to taste
4 tablespoons extra virgin olive oil
Seeds from 1 pomegranate

How to make cauliflower and pomegranate tabouli ?

Rinse the burghul in a bowl of cold water, drain well then squeeze out the excess water with your hands. Using a food processor, finely chop the cauliflower until it resembles fine grains. Combine with the burghul in a large bowl, then add the cucumber, green onion, herbs, lemon juice, oil and pomegranate seeds, keeping a few tablespoons of the seeds to garnish. Toss well. Season to taste with sea salt and freshly ground black pepper and serve immediately, scattered with the pomegranate seeds.

It doesn’t get much simpler than this dish—there’s not even a moment of cooking involved. And it’s flexible too—use hazelnuts if you prefer or just regular mozzarella if you can’t find burrata. Your dish will still be great.