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Toasted Cauliflower Tabouli with Lemon & Aniseed Myrtle Dressing


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.

Time: 20 minutes

Serves: 4 – 6



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



Lemon & Aniseed Myrtle Dressing

1. 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

2. 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.

3. 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


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