Green Herb Cauliflower 'Tabbouleh'
Those ridiculously flavourful leaves we single out as herbs are the star of this dish. Inspired by both ther Persian sabzi or herb 'salad', and Middle Eastern tabbouleh, the bland, creamy sweetness of cauliflower makes it the ideal base for a plethora of zesty green flavours and sweet dried fruits. This is an incredibly moreish addition to a selection of mezze, or a side dish for lamb or chicken, and looks even lovelier scattered with pomegranate seeds.
|1 tbsp||barberries (or dried sour cherries or cranberries if unavailable)|
|3 tbsp||pine nuts|
|4||slim spring onions|
|25g||tarragon, leaves picked|
|25g||mint, leaves picked|
|a squeeze of lemon juice|
1. Cut the cauliflower in half and cut out the core. Discard the woody base from the core and roughly chop the rest, then braek the head of the cauliflower into florets. Put it all into a food processor and pulse briefly until chopped into couscous-size pieces.
2. Melt 1 tablespoon of butter in large frying pan over a medium-high heat and fry the cauliflower with a little salt for a couple of minutes until just tender. Scoop into a large salad bowl.
3. Melt another tablespoon of butter in the pan and fry the sultanas and barberries for a minute until plump, then tip into the bowl and toast the pine nuts in the remaining butter. Tip into the bowl.
4. Trim and roughly chop the spring onions, then put into the food processor and whiz until more finely chopped. Add the herbs and whiz again until it's all fairly finely chopped, then tip in with the cauliflower and toss everything together with a squeeze of lemon juice, and salt and pepper to taste.