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Photo of Cauliflower and mint tabouli by WW

Cauliflower and mint tabouli

2
Points
Total Time
1 hr 20 min
Prep
20 min
Serves
4
Difficulty
Moderate

Ingredients

Burghul, dry

¼ cup(s), (45g)

Tomato(es)

3 medium, deseeded, finely chopped

Lemon juice

¼ cup(s), (60ml)

Ground sumac

1 tsp, plus extra to serve

Cauliflower

250 g, chopped

Fresh flat-leaf parsley

1 cup(s), finely chopped

Fresh mint

1 cup(s), finely chopped

Green shallot(s)

2 individual, thinly sliced

Olive oil

1 tbs

Instructions

  1. Place burghul in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes. Drain and squeeze out excess moisture. Transfer to a large shallow dish. Stir through tomato, lemon juice and sumac.
  2. Process cauliflower in a food processor until it resembles fine breadcrumbs.
  3. Add cauliflower, parsley, mint, shallot and oil to burghul mixture and stir to combine. Season with salt and pepper. Serve sprinkled with extra sumac.

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