Cauliflower & pomegranate tabouli
SERVES 6 AS A SIDE
½ cup fine bulgur 200g small cauliflower florets 2 Lebanese cucumbers, peeled and cut into 5mm pieces 3 spring onions, trimmed and very finely sliced Handful of mint leaves, finely chopped Large handful of flat-leaf parsley, finely chopped 2-3 tbsp lemon juice, to taste 4 tbsp extra virgin olive oil Seeds from 1 pomegranate 1 Rinse the bulgar in a bowl of cold water, drain well, then squeeze out the excess water with your hands.
2 Using a food processor, finely chop the cauliflower until it resembles fine grains. Combine with the bulgar in a large bowl, then add the cucumber, spring onion, herbs, lemon juice, oil and pomegranate seeds, keeping a few tablespoons of the seeds to garnish. Toss well.…
