If you want to give the rice and pasta a break, try this “tabouleh” made of cauliflower – spiced with cumin and chilli, filled with protein and fibre from chickpeas. Perfect for lunch or a light dinner or maybe as a side dish to fish or poultry.
Cauliflower is low in calories and its high fibre content makes it a heart-protective vegetable. Cauliflower is a very good choice for women before or during pregnancy because its folate content can help prevent birth defects, and its C-vitamin content is good for strengthening the immune system.
Spiced cauliflower tabouleh with chickpeas
1.5g cauliflower trimmed and cut into florets
1 tsp dried chilli flakes
2 tsp cumin seeds
1 tsp cracked black pepper
2 tsp sea salt
2 tbsp olive oil
1 can chickpeas, drained and rinsed
2 cups mint leaves, finely chopped
1 cup flat parsley, finely chopped
2 cups arugula, chopped
1/2 cup almonds, toasted and roughly chopped
1/4 cup pistachio. toasted and roughly chopped
1/4 cup raisins
Lemon and mustard dressing
1 tsp honey mustard
1 tsp dijon mustard
2 tbsp extra virgin olive oil
Preheat oven 200
Make the dressing, place lemon and lime juice in a small bowl, add the mustard and stir to combine, whisk in the oil.
Place cauliflower in a food processor, in batches, and pulse until it resembles rice. Transfer to a large bowl, add the cumin seeds, chilli flakes, salt, pepper and oil and mix to combine.
Spread the cauliflower mixture on 2 large oven trays lined with non-stick baking paper. Cook for 25-30 minutes or until golden, stirring halfway. Set aside to cool slightly.
Place the chickpeas, mint, parsley, arugula, almonds, pistachio, raisins and cauliflower in a large bowl add the dressing and toss to combine.