This cauliflower ‘tabbouleh’ salad from Yotam Ottolenghi’s cookbook ‘SIMPLE’ is extraordinarily good. So good, in fact, that I’ve made it twice in the past week and passed on the recipe to those who ate it with me.
I have to say I was dubious when I read the list of ingredients. 800g of raw cauliflower?! Surely this was taking the cauliflower trend too far. How wrong I was. Left to marinate in the lemon juice and combined with all the other fresh ingredients, it transforms into something spectacular.
Ottolenghi suggests you serve this simple salad immediately but I made it a few hours in advance as I didn’t want to be in the kitchen when friends arrived for dinner. It still tasted incredible, as did the leftovers the following day.
You will need
- 1 large cauliflower (800g)
- 75ml lemon juice (from around 3 lemons)
- 7 spring onions, finely chopped
- 50g parsley, roughly chopped
- 25g dill, roughly chopped
- 20g mint, roughly chopped
- 1 tsp ground allspice
- 3 tbsp olive oil
- 100g pomegranate seeds (about 1/2 a pomegranate)
- Salt and black pepper
What you do
1. Hold the cauliflower by its stalk and grate the florets and smaller stalks coarsely, on the large holes of a cheese grater. (Alternatively, you can use a food processor with it’s largest grating attachment in place, which is quicker). Once grated, the cauliflower looks like cooked bulgar wheat and should weigh about 700g. The cauliflower stalk can be sliced thinly and added to salads.
2. Place the grated cauliflower in a large bowl along with the lemon juice and 1¼ teaspoons of salt. Set aside to marinate for 20 minutes, then add the spring onions, herbs, allspice, oil and a generous grind of black pepper. Gently mix to combine, transfer to a serving plate or bowl, spring over the pomegranate seeds, and serve at once.