As you may know, pomegranates are finally in season! Now if you’re like me (aka. a major pomegranate fan), you’ll be on the lookout for new recipes to showcase this delicious fruit. This cauliflower tabbouleh happens to be my current fave! Gluten-free, raw and vegan, this salad is super easy to make and goes great on its own or as a side for lamb or duck.
What’s better? You can pick up all of the ingredients you need from your local Market Organics store. So without further ado, here is what you will need:
2 cups of cauliflower rice ( either chopped finely, grated or quickly pulsed in the food processor)
1 cup of fresh pomegranate seeds
2 tablespoons chopped parsley
2 tablespoons of chopped mint
1 tablespoon of lemon juice
1 teaspoon of grated lemon zest
1 tablespoon of extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
sprinkle of chopped walnuts or almonds, optional
Mix all ingredients in a bowl until oil and lemon are evenly dispersed.
Serve and enjoy!
Happy cooking (or in this case mixing) x