You’ve never seen cauliflower like this!

Did you know cauliflower is one of the world’s healthiest foods? Sure, it’s not as exciting as its cousins: curly kale, broccoli and purple cabbage, but it sure provides a whole wealth of health promoting benefits. One of the most impressive is its excellent source of vitamin K, the hallmark of anti-inflammatory nutrients. Who would have thought that the white veggie your grandma notoriously boiled to buggery and turned into a mushy water-logged mess was so powerful? We were so impressed with this part of the brassica bunch that we decided to shun the traditional method of cooking (soz grandma) and make a modern version of one of our favourite dishes, tabouleh!

Raw Cauliflower and capsicum tabouleh

Prep time: 5 minutes Cook time: 2 minutes Makes: 2 serves

You will need:
1/2 head cauliflower, finely chopped
2 squash, finely diced
4 asparagus spears, finely diced
1/2 red capsicum, finely diced
1/2 yellow capsicum, finely diced
2 spring onions, finely sliced
1/2 bunch coriander, finely chopped
1/2 bunch parsley, finely chopped
2 tablespoons pine nuts
1/2 cup corn, cooked
1 handful rocket
2 tablespoons kalamata olives, pitted
Zest of a lemon
Juice of 2 lemons
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
Let’s make it:
  1. In boiling water, blanch the diced squash, corn and asparagus spears for 2 minutes.
  2. Once cooked, transfer to a bowl.
  3. Combine all remaining ingredients into the bowl and mix well.
  4. Enjoy on its own as a delicious raw snack or as a side dish to your next meal.




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