This is the perfect dish to make this Summer. It's extremely easy to make, delicious and very healthy. It's also great if you're looking for a low carb/gluten free recipe. The traditional Mediterranean classic is made with bulgar wheat so I have just swapped that out for the cauliflower rice.
Cauliflower is low carb, high in fiber and packed with nutrients. It is an excellent source of vitamins C, K and B6. Because of it's high sulfur content, cauliflower is a powerful detoxifying food and also provides anti-inflammatory benefits.
I love it served with a nice piece of grilled meat or fish but it can also be served on it's own as a salad or as a base to a delicious fish stew. You don't have to follow the exact recipe below. I sometimes will crumble some feta cheese over the top, add charred aubergine or depending on what herbs I have I may add some fresh coriander. It takes less than 20 minutes so give it a try it and let us know how you get on.
Julianne and Lydia
- 1 head of cauliflower roughly chopped
- 3 tablespoons olive oil
- 2 red onions diced
- 3 cloves of garlic finely chopped
- Sprig of fresh rosemary finely chopped or herbs de Provence
- 1 teaspoons of salt
- 1 teaspoon black pepper
- Zest and juice of 1 lemon
- Bunch of parsley, basil and mint roughly chopped
- 1/2 a cucumber cut into small chunks
- Cherry tomatoes cut into quarters
- Handful of toasted flaked almonds
- Place chopped cauliflower into a food processor and pulse a few times until it resembles the consistency of cous cous.
- Place large pan over medium heat. Add olive oil and onions. Let cook for 2 minutes making sure the onions don’t burn. Add in garlic, rosemary, salt/pepper and let cook for another minute.
- Pour in cauliflower and stir to mix. Add lemon zest and juice and let cook for a further 5 minutes stirring every so often to ensure nothing burns (add in a splash of water if pan is too dry)
- Pour mixture into a bowl and add the rest of the ingredients. Taste and season accordingly.