Cauliflower Tabouli

Prep time 15 minutes
Servings 4


2 large ripe tomatoes

¼ head of cauliflower 
2 large bunches flat-leaf parsley
4 spring onions, cut into thirds 
Juice 1 lemon 
60ml extra virgin olive oil
100g Greek feta, crumbled
1 tsp sumac
Salt and pepper

Cauliflower Tabouli


Bring a medium pot of water to the boil and then add the tomatoes. Cook for 10 seconds and then immediately refresh in a bowl of iced water. Peel the skins off and cut into quarters.

Using a food processor, pulse the spring onions and parsley until roughly chopped. Add the tomato and pulse again. Transfer to a large bowl.

Replace the food processor blade with a grater attachment and grate the cauliflower to fine crumb. Place in the bowl with the tomato and parsley mixture. Add lemon, olive oil, sumac, feta and a little more salt and pepper. Toss all the ingredients together.

Serve as is or with a side of lamb, chicken or fish.