FOR THE TABBOULEH
1 tbsp ghee or butter
2 red onions or 2 bunches of spring onions, finely chopped
4 large tomatoes, diced
3 large handfuls of fresh parsley, finely chopped
a large handful of fresh mint leaves, finely chopped
juice of 1 lemon
6 tbsp extra virgin olive oil
sea salt and black pepper
Chopped radishes, nuts or seeds such as almonds, pistachios or sunflower seeds (preferably ‘crispy’ activated) to garnish.
Remove the cauliflower leaves and the tough end of the stalk. Grate the cauliflower into rice-sized pieces using the slicing attachment of a food processor or the coarse side of a hand-held grater.
Steam the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Over a medium heat, it should take roughly 4 minutes for the cauliflower to cook (not too soft!). Check that there is enough water at the bottom of the pan so that the cauliflower doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
While the cauliflower cools, chop up the rest of the tabbouleh ingredients, then combine everything together. Taste for seasoning.