Cauliflower rice, why all the fuss? Well, it’s damn tasty, and you save your carb allowance for the fun stuff (cake, lots of cake). Used here, I have replaced the traditional bulgar wheat found in tabbouleh. Easy, fresh, and a perfect accompaniment to any stew or tagine (Spiced Moroccan Lamb Shanks).

  • LEVEL: Easy
  • Prep: 15 min
  • Cook: None
  • SERVES: 2
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


1/2 cauliflower
1/2 medium cucumber,
2 tbsp. pistachios, shelled
2 preserved lemons, chopped
15g mint, roughly chopped
20g flat leaf parsley, roughly chopped
20g coriander, roughly chopped
1 lemon, juice only
1 tsp. pomegranate molasses
1 tsp. sumac
pinch sea salt (to taste)
pinch black pepper (to taste)


1. First, grate the cauliflower and place into a medium sized bowl. Chop the cucumber into quarters and add to the bowl. Crush the pistachios roughly with the back of a knife and add to the bowl. Then, add all the herbs and toss well.

2. Onto the dressing. Mix the remaining ingredients, pour over the cauliflower mixture and toss again. Done.

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