OH! Magazine - Australian Version May 2015 | Page 18

PETE EVANS’ RAW
CAULIFLOWER TABOULI

PETE
EVANS

Celebrity chef Pete Evans shares this nutritiously delightful salad.
What you’ll need:
½ head of cauliflower (about 500g), cut into florets
4 tablespoons flat-leaf parsley leaves, chopped
2 tablespoons mint leaves, chopped
1 fennel bulb, finely diced
1 red onion, finely diced
1 Lebanese cucumber, chopped
8 fresh okra pods, sliced into thin rounds
1 carrot, cut into batons
2 tomatoes, cut into large cubes
Sea salt
Freshly ground black pepper
1 tablespoon sesame seeds, toasted
Dressing
125ml (½ cup) lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, crushed
2 teaspoons ground sumac, plus extra to serve
1 teaspoon ground cumin

How to make the aioli:
1. Blend the egg yolks,
mustard, vinegar, lemon
juice, garlic and some salt
using a hand-held blender.
As you blend, slowly pour
in the oil in a thin stream
until the aioli is thick and
creamy. Season with salt
and pepper.

18

MAY 2015 ( OH! MAGAZINE )

How to make it:
1. Place the cauliflower in the bowl of a food processor and
process until it resembles coarse rice grains. Transfer to a
large serving bowl.
2. To make the dressing, whisk together the lemon juice, olive
oil, garlic, sumac and cumin and set aside.
3. Combine the parsley, mint, fennel, onion, cucumber, okra,
carrot and tomato with the cauliflower. Pour on the dressing
and mix until well combined. Season with salt and pepper,
then leave to marinate for 10 minutes.
4. To serve, sprinkle with the toasted sesame seeds and a little
extra sumac. Serve immediately.

www.peteevans.com.au

( OH YUM )