Tomatokeftedes and Cauliflower Tabouleh Salad Recipe

In this delicious gluten-free recipe, ground cauliflower replaces the bulgur wheat in the tabouleh

Serves

2-3

Preparation time

35 minutes

Cooking time

20 minutes

Ingredients

    For the tomatokeftedes:
  • Cooking spray
  • 170g small cherry tomatoes, chopped
  • 70g spring onions, green and white parts, chopped
  • 1 tbsp warm water
  • 1 tbsp chopped fresh mint
  • ¼ tsp dried oregano
  • 30g chickpea flour
  • 20g pecorino romano cheese, grated
  • Salt and pepper
    For the tabouleh:
  • 1 large seedless cucumber, spiralized with blade C
  • 75g cauliflower florets
  • 60g red onion, finely chopped
  • 3 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh mint
  • Salt and pepper
  • 3 tbsp lemon juice
  • Zest of half a lemon
    For the tzatziki:
  • 55g natural 0 per cent fat Greek yoghurt
  • 1 medium garlic clove, finely chopped
  • ¼ tbsp olive oil
  • ¼ tbsp red wine vinegar
  • ½ tbsp chopped fresh dill
  • ¾ tbsp lemon juice
  • Salt and pepper

Method

1. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray.

2. Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes, combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about six. Place them on the baking sheet and press down slightly to form patties. Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm.

3. Make the tabouleh. Pat dry the cucumber noodles to remove moisture. Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper, lemon juice, and zest to the food processor and pulse until well combined.

4. Prepare the tzatziki. Whisk the ingredients in a medium bowl.

5. Assemble the meal. Combine the cucumber noodles and the tabouleh mixture in a large bowl and toss to blend well. Divide into serving bowls and top with hot tomato balls. Drizzle over the tzatziki sauce and serve.

Extracted from Inspiralized by Ali Maffucci. (£12.99, Ebury Press). Photography by Evan Sung.

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