‘ve adapted an Ottolenghi classic that was taken from his most recent cookbook ‘Simple’ which introduces this recipe quite candidly. I therefore don’t need to say much other than chop and mix. This, like a lot of my recipes, is open to interpretation for the flavours that you like. Change the herbs, add different spices or use different citrus juices and just taste as you go!
I added a Kefir dressing here simply because I served mine with some lamb kebabs that needed that element and frankly my body needed a probiotic hit! Feel free to use Greek or natural yoghurt too.
If you have some to hand and want to increase the aesthetics, scatter over some fresh pomegranate seeds for colour and crunch!
Serves 4 as a side (Adapted from Ottolenghi’s Cauliflower ‘Tabbouleh’)
- 1 large cauliflower, cut into florets
- 1 lemon
- 100g flaked almonds
- 1 large handful coriander (about half a 30g bag)
- 1 large handful basil
- 1 small handful dill (optional)
- 75g dried cranberries
- 1 tsp ground cumin
- 150g kefir yoghurt (I used Yeo Valley brand)
- 1 lime
- 1 pinch ground cardamon (optional if you like the powerful taste!)
- Put the cauliflower florets into a food processor and pulse until you have finely chopped ‘breadcrumb’ cous cous. Tip into a serving bowl.
- Add the juice of 1 lemon and mix well. Add a generous pinch of salt and pepper.
- Toast the flaked almonds in a hot dry frying pan until just turning golden – watch them or they will burn quickly. Set aside to cool.
- Chop the herbs roughly and mix into the cauliflower along with the cranberries and cumin.
- When ready to serve, stir through the flaked almonds so they stay crispy.
- Mix the kerif with the juice of the lime and the cardamon. Drizzle over the salad!