Cauliflower Tabbouleh

I love making this at the beginning of the week and throwing it into my salads. I will add it to some leafy greens, avocado, radishes and a protein. If I have made my lentil salad then I will chuck that in too. ⠀
Making salads interesting keeps you eating them 😀 ⠀
Cauliflower is a cruciferous vegetable and you should try and eat these daily to support detoxification (good for oestrogen detox too). See earlier post on types of cruciferous veg. ⠀

INGREDIENTS

• 1 large cauliflower ⠀

• Any other left over veg that needs using up (I used a little finely grated red cabbage here) ⠀

• 2 tbsp lemon juice⠀

• 5 spring onions, finely chopped ⠀

• 40g parsley, roughly chopped⠀

• 20g coriander, roughly chopped⠀

• 15g mint, roughly chopped, leaving some leaves⠀

• 1/2 tsp each ground cumin & coriander ⠀

• 2 tbsp olive oil⠀

• 80g pomegranate seeds ⠀

• Coarse sea salt and freshly ground black pepper⠀

METHOD ⠀

1. Hold the cauliflower by its base and roughly grate the florets on the largest holes of a cheese grater or pulse briefly in a food processor. ⠀
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2. Place the grated cauliflower in a large bowl, along with the lemon juice and one teaspoon of salt. Set aside to marinate for 30 minutes before adding the onion, herbs, spices, oil and a generous grind of black pepper. ⠀
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3. Gently mix to combine, transfer to a serving plate or bowl, sprinkle over the pomegranate seeds and serve at once.⠀
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