Cauliflower Tabouli

Cook time 35 Minutes
Servings 6


1 tbs. olive oil
1/2 Spanish onion, finely diced
1 yellow capsicum, finely diced
2 small zucchini, finely diced
1 tsp. ras el hanout
1 tsp. tomato paste
50g dried raisins
300ml vegetable stock
¼ bunch mint, finely chopped
¼ bunch parsley, finely chopped
Salt and pepper

Cauliflower Tabouli


In a large pan sauté the onions and capsicum for two minutes, then add zucchini and ras el hanout. Season with salt and pepper.

Put the grated cauliflower in a steamer and steam for 8 minutes or until just tender.

Add the raisins to the pan along with tomato paste and vegetable stock. Simmer for 10 – 15 minutes. Once cauliflower is ready, fold into zucchini mixture and remove from the heat. Add the fresh herbs, and fold through. Drizzle with olive oil.

Can be served hot, at room temperature or as a cold salad.