Skinny Cauliflower Tabbouleh with Toasted Sesame Seeds

SERVES 4 | PER SERVING: 66 CALORIES | 1.7G PROTEIN | 8.3G CARBS | 3.6G FAT

This version of tabbouleh contains all the familiar flavours of the traditional dish, including plenty of parsley, but uses finely processed cauliflower to make it a lighter alternative.

4 tbsp sesame seeds

500g cauliflower

60g fresh flat-leaf parsley, chopped

20g fresh mint leaves, chopped

1 red onion, finely chopped

1 garlic clove, minced

15 cherry tomatoes, quartered

10–12 pitted Kalamata or other black olives (optional)

¼ cucumber, chopped into cubes

2 tbsp fresh lemon juice

2 tbsp tamari

2 tsp cold-pressed extra virgin olive oil

1 tsp smoked paprika

pinch of dried chilli flakes (optional)

sea salt and freshly ground black pepper

1 Preheat the oven to 180°C.

2 Spread out the sesame seeds on a small tray. Toast for 10–12 minutes, until golden. Remove from the oven and set aside.

3 Rinse the cauliflower and cut into chunks. Place it in a food processor and pulse until it becomes like coarse grains, similar to couscous. Transfer to a large mixing bowl and add the remaining ingredients.

4 Top with the toasted sesame seeds and serve chilled. Any leftovers can be stored in an airtight container in the fridge for three or four days.