A recipe that's so simple, it practically makes itself. 

Cauliflower & Preserved Lemon Tabbouleh

Cauliflower & Preserved Lemon Tabbouleh


1/2 cauliflower

1/2 medium cucumber

2 tbsp. pistachios, shelled

2 preserved lemons, chopped

15g mint, roughly chopped

20g flat leaf parsley, roughly chopped

20g coriander, roughly chopped

1 lemon, juice only

1 tsp. pomegranate molasses

1 tsp. sumac pinch

sea salt (to taste)

pinch black pepper (to taste)


1. First, grate the cauliflower and place into a medium sized bowl. Chop the cucumber into quarters and add to the bowl. Crush the pistachios roughly with the back of a knife and add to the bowl. Then, add all the herbs and toss well.

2. Onto the dressing. Mix the remaining ingredients, pour over the cauliflower mixture and toss again. Done.

Recipe courtesy of Baliboosta Recipes – www.baliboosta.com

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