Cauliflower Tabbouleh

Cauliflower Tabbouleh
How to eat half a plate of veggies – make a cauliflower tabbouleh! This works perfectly with my Renew Reset Recharge® programme and it worked really well with Thai fish cakes.

Ingredients – Serves 4

1 head of cauliflower
1/2 cucumber
20 cherry tomatoes
Handful dried Gogi berries or pomegranate seeds
Handful of coriander, chopped
4 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon salt/ pepper
10 Cucamelons to decorate (optional)


1. Pulse the cauliflower florets for 5 seconds in a food processor. Transfer to a bowl.
2. Stir in the chopped tomatoes and cucumber with the coriander
3. Stir through the olive oil, lemon juice and salt.
4. Toss the gogi berries and cucamelons on top.

Why use cauliflower? Because it is a great all-rounder vegetable! It helps us to lower our carbs naturally and can be used to replace Bulgur, rice or couscous. Cauliflower is a superfood- rich in sulphur compounds known to help liver detoxification.

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