Cauliflower tabbouleh salad

Recipe from: 24 July 2015
recipes, lchf, banting

Ingredients 15
Servings 4
Time 00:15


  • 1
    (360g) raw head of cauliflower
  • 1/2
    (90g) onion, chopped
  • 125
    (½ cup / 15g) flat leaf parsley
  • 125
    (½ cup / 15g) mint
  • 125
    (½ cup / 15g) dill
  • 125
    (½ cup / 15g) chives
  • 310
    (1¼ cup / 150g) cucumber, finely diced
  • 1
    (130g) tomato, finely diced
  • juice of 1 small lemon
  • splash of olive oil
  • salt and pepper
  • 8
    beef bangers
  • olive oil
  • 375
    (1½ cups) sour cream to serve
  • fresh herbs, to garnish (optional)



For the tabbouleh salad, wash and dry the cauliflower. Cut it into chunks and add it to a food processor. Process until fine but not pureed. Add it to a mixing bowl.

Place the onion, parsley, mint, dill and chives in the food processor and blend until fine. Add it to the cauliflower and stir in the cucumber, tomato, lemon juice and olive oil. Season it to taste.

For the sausages, heat a pan over medium heat. Add a bit of olive oil and fry the sausages for 12-15 minutes until cooked through.
Serve the sausages with the salad. Add a few dollops of sour cream and garnish with fresh herbs, if you prefer.

The salad on its own will feed 4 people for a main meal but can easily feed 6-8 as a side dish.

This salad will also be great with roasted chicken breasts, grilled salmon, fried chorizo or slices of charcuterie meats like Parma ham or coppa.

Recipe reprinted with permission of Illanique van Aswegen.
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Read more on: lchf  |  banting  |  recipes

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