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Cauliflower tabbouleh ... sounds grim, tastes fab.

Ottolenghi‘s book Simple is the gift that keeps giving. This recipe is genius! I love tabbouleh and I also love cauliflower, this makes for a really cheap, tasty and healthy salad to accompany grilled meat or fish.
Lisa added some cucumber and tomatoes, chopped small to add a bit of substance which worked very well. This will definitely become a firm favourite ... whilst we can still afford cauliflowers that is. 

Ingredients
1 large cauliflower (800g)
75ml lemon juice (from around 3 lemons)
7 spring onions, finely chopped
50g parsley, roughly chopped
25g dill, roughly chopped
20g mint, roughly chopped
1 tsp ground allspice
3 tbsp olive oil
100g pomegranate seeds 
Salt and black pepper

Method

1. Chop the cauliflower roughly the put into a food processor with it’s largest grating attachment in place or just with the usual steel chopping blade. Blitz until the cauliflower looks like cooked bulgar wheat and should weigh about 700g. 
2. Place the grated cauliflower in a large bowl along with the lemon juice and 1¼ teaspoons of salt. Set aside to marinate for 20 minutes, then add the spring onions, herbs, allspice, some raw al hanout (optional) the oil and a generous grind of black pepper. Gently mix to combine, transfer to a serving plate or bowl, spring over the pomegranate seeds, and serve at once or keep in fridge until you want to eat
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