The Middle East is full of robust flavours, rich spices, and colourful dishes. The cuisine of the region typically relies on fresh ingredients, making use of fresh fruit and vegetables which are grown in abundance in the warm conditions.
A signature Middle Eastern dish is Tabouleh — a vegetarian salad served at the beginning of the meal as part of a mezze. Although traditionally made with bulgur wheat, cauliflower rice gives it a carb-free twist.
• 1 small to medium head of cauliflower
• 2 cups small cherry tomatoes (halved)
• ½ small red onion (finely minced)
• 1 small cucumber (finely chopped)
• 1 large handful fresh parsley (finely chopped)
• 1 handful fresh mint (finely chopped)
• ½ cup pine nuts
• ½ cup pomegranate seeds
Dressing
• ¼ cup olive oil
• Juice of one lemon
• Salt
• Pepper
• Ground cumin
Method
Cut the cauliflower into chunks and discard the core. Place into a food processor and pulse until the consistency of cous-cous.
Lightly toast pine nuts in a pan.
Combine tomatoes, cucumber, onion, parsley, mint, pine nuts, and pomegranate seeds in a bowl.
Make dressing by combining olive oil and lemon juice and adding seasoning to taste.
