This lemony cauliflower tabbouleh takes the bright, herb-packed spirit of the classic Middle Eastern salad and spins it in a fresh, light direction. Instead of bulgur, or other grains, this version features grated cauliflower and broccoli as the crisp base that soaks up the lemony ricotta dressing beautifully. The result is vibrant and substantial, but fresh and light at the same time. Fresh mint, parsley and cucumber keep everything cool. Creamy fava beans add bite, richness and a subtle buttery flavour.
This cauliflower tabbouleh also packs plenty of nutritional appeal. Full of fibre, vitamin C, plant-based protein, iron and folate, this salad is satisfying for all the right reasons. Serve alongside grilled fish or chicken for dinner. Or make a double batch for easy lunches throughout the week.
Lemony Cauliflower Tabbouleh
Ingredients
- 1¼ cup fresh fava beans
- 1 small head broccoli grated or finely chopped
- 1 small head cauliflower grated or finely chopped
- 1 small English cucumber cut into ribbons
- 6 chives finely chopped
- 3 sprigs mint
- ½ cup ricotta
- 1 lemon zested and juiced
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup roasted cashews chopped
- lemon wedges for garnish (optional)
Instructions
- In pot of boiling salted water, cook fava beans until tender, about 15 minutes. Drain and run under cold water. Transfer to a large serving bowl and toss with broccoli, cauliflower, cucumber, chives and mint.
- In small bowl, whisk ricotta, lemon zest, lemon juice, garlic, salt and pepper until combined. Mixture should be thin enough to drizzle; add water, 1 tsp at a time, if needed.
- Drizzle ricotta sauce over broccoli and cauliflower tabbouleh, sprinkle with cashews and garnish with lemon wedges.
