Quick? Tick. Easy? Tick. Healthy? Tick! Oh, and delicious too, let’s not forget that. You could eat a bowl of this and call it dinner. But pair it with some grilled lamb, roast chicken or a whole steamed fish and crusty roast potatoes, and you’ve got a simply delicious feast.
Serves 6 as a side
- 90 g (3¼ oz/½ cup) fine burghul (bulgur)
- 200 g (7 oz) small cauliflower florets
- 2 Lebanese (short) cucumbers, peeled and cut into 5 mm (¼ inch) pieces
- 3 spring onions (scallions), trimmed and very finely sliced
- Handful of mint leaves, finely chopped
- Large handful of flat-leaf parsley leaves, finely chopped
- 2–3 tablespoons lemon juice, to taste
- 4 tablespoons extra virgin olive oil
- Seeds from 1 pomegranate
Rinse the burghul in a bowl of cold water, drain well then squeeze out the excess water with your hands. Using a food processor, finely chop the cauliflower until it resembles fine grains. Combine with the burghul in a large bowl, then add the cucumber, green onion, herbs, lemon juice, oil and pomegranate seeds, keeping a few tablespoons of the seeds to garnish. Toss well. Season to taste with sea salt and freshly ground black pepper and serve immediately, scattered with the pomegranate seeds.
Images and recipes from Cauliflower Is King by Leanne Kitchen, Murdoch Books, RRP $19.99 Photography by Leanne Kitchen, Illustrations by Alissa Dinallo and Kitty Clement’.