Had I not made this salad with my own hands, I would have had a difficult time believing the white crumbs in there are cauliflower and not burghul.This is not the first time cauliflower surprises me in its very healthy ability to disguise itself as a carb (burghul this time, rice last time) minus all the bloating and heaviness of a real carb.
The recipe says to serve immediately upon assembling all the ingredients, but barring the slight blackening of the fresh mint, I found it just as delicious the next day, and the day after that.
1 large cauliflower (800g)
2 tbsp lemon juice
5 spring onions, trimmed and finely chopped
1 cup parsley, roughly chopped
1/2 cup dill, roughly chopped
1/3 cup mint, roughly chopped
¾ tsp ground allspice
2 Tbsp olive oil
1 cup pomegranate seeds
1 3/4 tsp salt and freshly ground black pepper
Separate the clean dry cauliflower into florettes and blitz for a few seconds in a food processor to get something that resembles burghul or rice. Do not over-process.
Alternatively, you can roughly grate the florets on the largest holes of a cheese grater.
Place the cauliflower bits in a large bowl, along with the lemon juice and one and three-quarter teaspoons of salt.
Set aside to marinate for 30 minutes before adding the onion, herbs, allspice, oil and a generous grind of black pepper.
Gently mix to combine, transfer to a serving plate or bowl, sprinkle over the pomegranate seeds and serve at once.