Goddess of Veg: Cauliflower Feta Tabbouleh

Goddess of Veg: Cauliflower Feta Tabbouleh

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Inspired by the discovery of Cauliflower Couscous which, as a base for hot dishes, is best served lightly steamed in place of grain – Celia decided to try it raw, in place of bulgur wheat for tabbouleh, and here you can watch the highly pleasing result. Recipes in this series are from: “5:2 Vegetarian” By Celia Brooks Published by Pavilion Books Celia’s latest cookbook: “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on The Planet” By Celia Brooks Published by Murdoch Books Celia's website: www.celiabrooks.com

Raw Cauliflower & Feta Tabbouleh By Celia Brooks, from ‘5:2 Vegetarian’


  • 150g/5½oz cauliflower florets
  • 1 unwaxed lemon
  • 1 tsp extra virgin rapeseed oil or olive oil
  • sea salt and freshly ground black pepper
  • 25g/1oz cucumber
  • 6 cherry tomatoes
  • 2 spring onions (scallions)
  • large handful of fresh parsley
  • large handful of fresh mint
  • 25g/1oz reduced-fat feta cheese

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