Had I not made this salad with my own hands, I would have had a difficult time believing the white crumbs in there are cauliflower and not burghul.
This is not the first time cauliflower surprises me in its very healthy ability to disguise itself as a carb (burghul this time, rice last time) minus all the bloating and heaviness of a real carb.
The recipe says to serve immediately upon assembling all the ingredients, but barring the slight blackening of the fresh mint, I found it just as delicious the next day, and the day after that.
1 large cauliflower (800g)
2 tbsp lemon juice
5 spring onions, trimmed and finely chopped
1 cup parsley, roughly chopped
1/2 cup dill, roughly chopped
1/3 cup mint, roughly chopped
¾ tsp ground allspice
2 Tbsp olive oil
1 cup pomegranate seeds
1 3/4 tsp salt and freshly ground black pepper
Separate the clean dry cauliflower into florettes and blitz for a few seconds in a food processor to get something that resembles burghul or rice. Do not over-process.
Alternatively, you can roughly grate the florets on the largest holes of a cheese grater.
Place the cauliflower bits in a large bowl, along with the lemon juice and one and three-quarter teaspoons of salt.
Set aside to marinate for 30 minutes before adding the onion, herbs, allspice, oil and a generous grind of black pepper.
Gently mix to combine, transfer to a serving plate or bowl, sprinkle over the pomegranate seeds and serve at once.
صحة و عافية