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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