Ingredients:
1 head of cauliflower
½ C Lemon juice
½ C Olive Oil
1 Bunch Parsley
1 Bunch Mint
1 Bunch Coriander
2 handfuls Cherry Tomatoes – variety of colours. Quartered.
Small number of Mexican Gherkins- optional
Black Olives
Himalayan Salt
Ground Black Pepper
1 head of cauliflower
½ C Lemon juice
½ C Olive Oil
1 Bunch Parsley
1 Bunch Mint
1 Bunch Coriander
2 handfuls Cherry Tomatoes – variety of colours. Quartered.
Small number of Mexican Gherkins- optional
Black Olives
Himalayan Salt
Ground Black Pepper
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Method:
Cut Cauliflower and place in food processor with “S” blade attachment and blend until a cous cous- like texture is achieved. This does not take long, so be careful you don’t end up with creamed cauliflower mash!
Place in large bowl, and lemon juice, olive oil, salt and pepper.
Mix well with a fork to ensure an even spread of all the ingredients throughout the cauliflower- especially the salt.
Mix in the herbs, tomatoes and olives.
Stir well, cover with happy wrap and place in the fridge for a few hours until well chilled- this also allows for good infusion of the flavours.
Cut Cauliflower and place in food processor with “S” blade attachment and blend until a cous cous- like texture is achieved. This does not take long, so be careful you don’t end up with creamed cauliflower mash!
Place in large bowl, and lemon juice, olive oil, salt and pepper.
Mix well with a fork to ensure an even spread of all the ingredients throughout the cauliflower- especially the salt.
Mix in the herbs, tomatoes and olives.
Stir well, cover with happy wrap and place in the fridge for a few hours until well chilled- this also allows for good infusion of the flavours.
Options
Drizzle with Tahini and sprinkle with Pumpkin seeds
Or serve with Hummus
Add sprouts or Rocket
Drizzle with Tahini and sprinkle with Pumpkin seeds
Or serve with Hummus
Add sprouts or Rocket
