Cauliflower & Lentil Tabbouleh
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Prep: 20 mins
Cook: 10-15 mins
When is a cauliflower not a cauliflower? When it’s a grain. Learn a new culinary magic trick by making cauliflower bulgar wheat. Just add fresh organic herbs, herbs, herbs.
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847 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 150g pot of plain flour
  • 1 cauliflower
  • A 50g pack of sun dried tomatoes
  • 1 lemon
  • 1 red onion
  • A 250g punnet of cherry tomatoes
  • A handful of mint, leaves only
  • A handful of chives
  • A handful of flat leaf parsley
  • A 400g tin of green lentils
From your kitchen
  • Sea salt and freshly ground pepper
  • 3 tbsp olive oil
  • 3–5 tbsp warm water
You'll need
  • Sieve
  • Three bowls
  • Food processor (optional)
  • Frying pan
Step by step this way
  • 1.

    Sift the flour into a bowl. Take out 1 tbsp and set aside. Add a pinch of salt, 1 tbsp oil and 3 tbsp warm water. Mix to make a dough, adding more water if needed. Turn out. Knead for 2-3 mins till smooth. Cover the dough with the bowl. Rest for 10 mins.

  • 2.

    Break the cauliflower into florets. Pop the florets into a food processor and pulse till they’ve turned into fine grain-sized pieces. Tip into a bowl. No food processor? See our tip.

  • 3.

    Tip the sun dried tomatoes into a bowl. Pour over enough boiling water to just cover them. Zest and juice the lemon. Stir the lemon zest and juice into the cauliflower. Set aside.

  • 4.

    Peel and finely chop the onion. Drain and roughly chop the sun dried tomatoes. Quarter the tomatoes. Add them all to the cauliflower.

  • 5.

    Finely chop the mint leaves, chives, parsley leaves and stalks. Drain and rinse the lentils. Stir the chopped herbs and lentils into the cauliflower with 2 tbsp oil. Season.

  • 6.

    Dust your work surface with the reserved flour. Divide the dough into four pieces. Roll out each piece into a small circle, around 10cm in size. Warm a dry frying pan over a medium heat.

  • 7.

    Add a flatbread to the pan. Fry for 1-2 mins on each side till golden. Slide out of the pan and onto a clean tea towel. Cover to keep warm. Repeat with the remaining pieces of dough. Serve with the tabbouleh.

  • Tip

    A grate sensation
    If you don’t have a food processor, you can coarsely grate the cauliflower into fine grain-like pieces. Save the stalk for curries, stir-fries or crudités.

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