Cauliflower Tabbouleh

I’m in love with this method of ‘curing’ grated cauliflower with lemon juice to soften it as a raw treatment. In addition to this recipe, you can also try the Parsley Caper Sauce . This recipe is raw, vegan, vegetarian, gluten-free, and keto-friendly. Only ice can please as many people as this beautiful dish.

Cauliflower Tabbouleh

by Yotam Ottolenghi

Ingredients: 1 large cauliflower (1.75 lbs/800 grams - 1.5 lbs/700 grams once grated)
5 tbsp/75 ml lemon juice, from 3 lemons
7 green onions, finely chopped (scant 1 cup/70 g)
2.5 cups/50g parsley, roughly chopped
1.25 cups/25g dill, roughly chopped
1 cup/20g mint, roughly chopped
1 tsp ground allspice
3 tbsp olive oil
black pepper
2/3 cup/100 g pomegranate seeds (from 1/2 pomegranate)