Cauliflower Rice Tabbouleh with Cashews

Blended cauliflower replaces the bulgur in this version of tabbouleh, taking on a rice-like texture in the food processor with no grains needed at all. A mix of baby leaves, cherry tomatoes, cucumber and alfalfa sprouts make up the base, while olive oil and coconut or cider vinegar keep the seasoning simple rather than stacking up a long list of spices. Sliced avocado and a handful of raw cashews go in last, adding creaminess and a bit of crunch to what is otherwise a fairly light, vegetable-focused dish. Working the cauliflower in short pulses rather than one long blend keeps the texture rice-like rather than turning it to purée, which matters here since there's no cooking to fix an over-blended batch. The dish comes together quickly enough for a weeknight dinner and travels well for next-day lunch, as long as the avocado is added just before eating.

Ingredients

• 1/2 small cauliflower
• 3 handfuls mixed baby leaves
• 3 handfuls cherry tomatoes
• 1 handful alfalfa sprouts
• 1 medium cucumber, diced
• Extra virgin olive oil, to taste
• Coconut vinegar or cider vinegar, to taste
• Black pepper, to taste
• 1 ripe avocado, sliced
• 1 large handful raw cashew nuts

Method

1. Break the cauliflower into small florets, then pulse in a food processor fitted with the S-blade until you get a rice-like texture. Work in short bursts to avoid it turning into purée.
2. Transfer the cauliflower rice to a large bowl with the cherry tomatoes, cucumber, mixed baby leaves and alfalfa sprouts, then mix.
3. Season with black pepper, a drizzle of olive oil and coconut or cider vinegar.
4. Finish with the sliced avocado and a few raw cashews, then serve.

Tip

Pulse the cauliflower in short bursts and check the texture often: a few seconds too long is enough to turn it into purée rather than rice. If taking this dish for lunch, keep the avocado separate and add it just before eating so it doesn't brown or make the salad soggy.

FAQ: your questions about cauliflower rice