Toasted Cauliflower Tabouli with Lemon & Aniseed Myrtle Dressing
Time: 20 minutes
Serves: 4 – 6
This native take on the classic Middle Eastern tabouli salad swaps grains for
toasted cauliflower “rice” and adds a zingy dressing, highlighting our native Lemon & Aniseed Myrtle. It’s light, refreshing and nutritious and makes a great side dish to enjoy with grilled fish or chicken and barbecued or roasted meats.
Lemon & Aniseed Myrtle Dressing
- 1/2 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp Native Lemon Myrtle
- 1 tbsp Native Aniseed Myrtle
- 1 clove garlic, crushed
- 1 tbsp honey
- pinch sea salt
Toasted Cauliflower Tabouli
- 500 grams cauliflower, coarsley grated
- 2 large tomatoes, roughly diced
- 1 cup continental parsley, roughly chopped
- 1 cup mint, roughly chopped
- 2 spring onions, finely sliced
- Rind of 1 lemon
- Salt to taste
This native take on the classic Middle Eastern tabouli salad swaps grains for
toasted cauliflower “rice” and adds a zingy dressing, highlighting our native Lemon & Aniseed Myrtle. It’s light, refreshing and nutritious and makes a great side dish to enjoy with grilled fish or chicken and barbecued or roasted meats.
Lemon & Aniseed Myrtle Dressing
- To make the dressing, combine all ingredients in a blender and blend for 10 seconds on high. Scrape down sides of blender with a spatular and blend for a further 10 seconds. Pour into a glass bottle or jar and refrigerate until needed.
Toasted Cauliflower Tabouli
- Pre-heat oven to 220°C. Spread coarsley grated cauliflower over two large baking trays and toast in oven for 10 – 12 minutes or until just slightly golden in colour, tossing half way through.
- Transfer cauliflower to a large bowl along with tomatoes, parsley, mint, spring onion and lemon rind. Add 2 – 3 tablespoons of Lemon & Aniseed Myrtle Dressing and toss to combine. Season to taste and serve immediately.
- Serve with grilled fish or chicken and barbecued or roasted meats.
- Our Lemon & Aniseed Myrtle Dressing is a perfect dressing for any leafy green or garden salad.
- Cold tabouli is great to serve the next day in a wrap with cold meats or falafels.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie