Recipe: Cauliflower Tabouleh

If you want to give the rice and pasta a break, try this “tabouleh” made of cauliflower – spiced with cumin and chilli, filled with protein and fibre from chickpeas. Perfect for lunch or a light dinner or maybe as a side dish to fish or poultry.

 Cauliflower is low in calories and its high fibre content makes it a heart-protective vegetable. Cauliflower is a very good choice for women before or during pregnancy because its folate content can help prevent birth defects, and its C-vitamin content is good for strengthening the immune system.

Spiced cauliflower tabouleh with chickpeas

 1.5g cauliflower trimmed and cut into florets
 1 tsp dried chilli flakes
 2 tsp cumin seeds
 1 tsp cracked black pepper
 2 tsp sea salt
 2 tbsp olive oil
  1 can chickpeas, drained and rinsed
  2 cups mint leaves, finely chopped
  1 cup flat parsley, finely chopped
  2 cups arugula, chopped
  1/2 cup almonds, toasted and roughly chopped
  1/4 cup pistachio. toasted and roughly chopped
  1/4 cup raisins

Lemon and mustard dressing

1/2 lemon
1/2 lime
1 tsp honey mustard
1 tsp dijon mustard
2 tbsp extra virgin olive oil

Preheat oven 200
Make the dressing, place lemon and lime juice in a small bowl, add the mustard and stir to combine, whisk in the oil.
Place cauliflower in a food processor, in batches, and pulse until it resembles rice. Transfer to a large bowl, add the cumin seeds, chilli flakes, salt, pepper and oil and mix to combine.
Spread the cauliflower mixture on 2 large oven trays lined with non-stick baking paper. Cook for 25-30 minutes or until golden, stirring halfway. Set aside to cool slightly.
Place the chickpeas, mint, parsley, arugula, almonds, pistachio, raisins and cauliflower in a large bowl add the dressing and toss to combine.

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