cauliflower pomegranate salad recipe | cauliflower tabbouleh salad recipe
Colorful grated cauliflower rice salad instead of normal curry. Learn to make this fresh tabbouleh salad recipe here.
Servings: 4
Equipment
- Vitamix blender / food processor
- pressure cooker (if using raw chickpeas)
- or can opener (if using canned chickpeas)
Ingredients
- ½ cauliflower use a food processor/grater =yields 2 cups
- 1 cucumber chopped
- ½ cup pomegranate seeds
- 4-5 sweet peppers 1 cup
- 1 cup boiled chickpeas
For dressing:
- 1-2 tablespoon olive oil
- 2-3 tablespoon lemon juice
- Salt and pepper as per taste
Instructions
- Boil chickpeas after adding water and salt, drain the water.
- In a blender/food processor, add all cauliflower florets.,Coarsely grind the cauliflower in the blender
- Optionally add the fresh coriander leaves and grind it.
- In a bowl, mix shredded florets, pomegranate seeds, cucumber,chickpeas and peppers.
- Add olive oil,lemon juice and salt, mix well and serve fresh
Notes
Note: If you do not have coriander ,you may use mint or parsley.
You may add roasted nuts to this salad for extra crunch like walnuts peanuts or cashews. This can be easily stored in the fridge for a day, just don't add any salt, add salt just before serving to keep it fresh.
You may add roasted nuts to this salad for extra crunch like walnuts peanuts or cashews. This can be easily stored in the fridge for a day, just don't add any salt, add salt just before serving to keep it fresh.