Solo: Cauliflower Tabbouleh

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Solo: Cauliflower Tabbouleh

Cauli rice with fresh cucumber, tomatoes, red onion, herbs & lemon, served with beef skewers.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • ¼ x cucumber
  • ¼ head x cauliflower – grate coarsely
  • 1 tbsp x tahini
  • 50g x cherry tomatoes – cut into quarters
  • ⅛ x red onion – peel & chop finely
  • 3g x mint – tear leaves
  • 3g x parsley – chop leaves roughly
  • 150g x beef cubes – season with salt & pepper
  • ¼ tbsp x mixed herbs
  • 2 x skewers
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest, then cut in half and juice.

Step 3

Diced cucumber: Trim the ends, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in 1cm cubes.

Step 4

Cauli rice: Place a pan on medium-high heat with a drizzle of olive oil. Add the grated cauliflower and sauté for 4-5 minutes. Season with salt and pepper.

Step 5

Tahini: In a bowl, slowly add HALF the lemon juice and a little water to the tahini, enough to turn the mixture into a pouring consistency. The tahini will go thicker once you start adding the water but keep adding a little at a time. Eventually it will become a runny consistency. Season to taste with salt and pepper.

Step 6

Cauli rice salad: Mix together the cauli rice, cucumber, tomatoes, red onion, fresh mint and parsley. Add the lemon zest and the REST of the juice, season with salt and pepper and drizzle with olive oil.

Step 7

Skewers: Place a pan on medium-high heat. Toss the beef cubes in a little olive oil and mixed herbs and thread them onto the skewers. When the pan is hot, add the skewers and fry for 8-10 minutes, turning occasionally until brown all over, but still slightly pink inside.

Step 8

Serve the skewers with the salad on the side and drizzle over the tahini.