Cauliflower ‘tabouli’, chickpea and apple salad
Prep 30 mins | Serves 4-6
1 small cauliflower, cut into small florets 1 large Kanzi or Pink Lady apple 1/3 cup lemon juice 400g can chickpeas, rinsed and drained 1 large Lebanese cucumber, quartered lengthways and sliced 2 cups flat-leaf parsley leaves, finely chopped 1/3 cup extra virgin olive oil Beetroot hummus and flat-bread, to serve
Step 1 Process cauliflower in a food processor until finely chopped. Place into a large heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain well in a fine meshed sieve.
Step 2 Place cauliflower onto a tray lined with paper towel. Press with another few sheets of paper towel to remove any excess water.
Step 3 Chop apple and drizzle with 1 tbs lemon juice. Add apple, chickpeas, cucumber, parsley, oil and remaining ¼ cup lemon juice to cauliflower. Season with salt and pepper. Toss to combine and serve with beetroot hummus and flat-bread.
Good for you ... Cauliflower
A source of dietary fibre which helps normal functions of the intestine to help keep us regular.
A good source of vitamin K which is one of the many nutrients contributing to normal bone structure.
An excellent source of vitamin C, with 100g supplying well over a full day's requirement. This vitamin contributes to the normal immune function.
A source of folate, a B vitamin that is important for normal blood cells.