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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.
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