Cauliflower Tabouli – Fountain Sauces Skip to content

Cauliflower Tabouli


Preparation time
15 minutes
Cooking time
25 minutes

Print recipe


  • 1,5kg cauliflower, trimmed and cut into florets
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½-1 tsp ground chilli
  • 1 tsp sea salt flakes
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil
  • 400g can chickpeas, drained and rinsed
  • 2 cups mint leaves, finely chopped, plus extra to serve
  • ½ cup macadamia nuts, toasted, roughly chopped
  • ¼ cup currants
  • ¼ cup roughly chopped chives
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • ¼ cup Fountain Mint Sauce


  1. Pre-heat oven to 200°c. To make the dressing, combine lemon juice, Dijon mustard, oil and Fountain Mint Sauce in a glass jar. Shake well to combine.
  2. Place the cauliflower in a food processor, in batches, and pulse until it resembles rice. Transfer to a large bowl; add the cumin, coriander, chilli powder, salt, pepper and oil and mix to combine.
  3. Spread the cauliflower mixture on 2 lightly greased large oven trays lined with non-stick baking paper. Cook, stirring halfway, for 20–25 minutes or until golden. Set aside to cool.
  4. Place the chickpeas, mint, macadamia nuts, currants, cauliflower and half the dressing in a large bowl and toss to combine.
  5. Divide the salad between bowls, top with the chives and extra mint, and drizzle with the remaining dressing to serve.