Tabbouleh (Naturally Gluten-Free with Cauliflower 'Bulgur')

Ingredients

• 600g cauliflower, cut into rice-sized florets
• 150g flat-leaf parsley, finely chopped
• 80g fresh mint, finely chopped
• 60g fresh tomato, diced fine
• 40g red onion, minced
• 40g cucumber, diced fine
• 30ml extra-virgin olive oil (Arbequina)
• 20ml lemon juice (Amalfi or Eureka)
• 5g sumac
• 3g salt
• 1g Tellicherry black pepper
• ½g cayenne pepper

Method

1. 1
   Pulse cauliflower florets in food processor until rice-sized grains form (do not over-process into paste); transfer to colander and leave 5 minutes.
2. 2
   Blanch cauliflower rice in salted boiling water for 2 minutes; drain thoroughly and spread on kitchen towel to cool completely and remove excess moisture.
3. 3
   Combine cooled cauliflower rice with parsley, mint, tomato, red onion, and cucumber in large bowl; toss gently to combine.
4. 4
   Whisk together olive oil, lemon juice, sumac, salt, black pepper, and cayenne in small bowl.
5. 5
   Pour dressing over cauliflower mixture; fold gently until evenly coated; taste and adjust seasoning and acidity.
6. 6
   Let rest 5 minutes; serve at room temperature or slightly chilled.