This is one of my favourite dishes to make in the spring and summer, and it is always a success when I serve it at dinner parties or barbecues.
Many supermarkets now sell pre-prepared cauliflower rice, but it is actually very easy to make if you have a food processor, and tastes fresher. You need to cut the cauliflower into florets and then pulse in gentle bursts and in small batches. If you over-pulse you'll get cauliflower mush - not great. If you try to pulse too much in one go, you'll end up with large pieces throughout the 'rice'.
The tabbouleh keeps well for a day or so, so you can make extra and have it for a packed lunch or a quick, tasty supper the following day.
[For breastfeeding mummies wondering if this dish (particularly the cauliflower rice) is going to make baby gassy, please see this helpful article http://kellymom.com/nutrition/mothers-diet/mom-foods/#gassyfood: "Eating certain foods may cause gas in mom due to the normal breakdown of some of the undigested carbohydrates (sugar, starches, soluble fiber) by bacteria in the large intestine. However, breastmilk is made from what passes into mom’s blood, not what is in her stomach or digestive track. Neither the gas nor the undigested carbohydrates (whose breakdown can cause gas in mom) pass into mom’s blood, so it is impossible for these things to pass into your milk to make your baby gassy. This is not saying that your baby will not have a sensitivity to a certain food, but a food’s potential to affect baby really has nothing to do with whether it makes mom gassy."]
Ingredients (for 2 generous servings)
For the Tabbouleh
1/2 a cauliflower, riced 1/2 large bunch mint, chopped 1/2 large bunch flat leaf parsley 1/2 red onion, finely chopped 1/2 cucumber, peeled and finely chopped 4 large, ripe tomatoes, chopped (it is definitely worth spending a bit more money to buy properly ripe, juicy tomatoes as the flavour will be a lot better) A generous glug of olive oil Juice of one lemon Pinch of salt
For the lamb
4 lamb rump steaks (around 300/400g) 2 garlic cloves, crushed Salt Pepper Olive oil A generous squeeze of fresh lemon juice
1. Put the lamb in a bowl and add the garlic, olive oil, salt, pepper and lemon juice. Mix together with your hands to work the marinade into the lamb steaks. Ideally, leave this in the fridge for a few hours. If you don't have time for that, don't worry; it'll still taste scrummy without standing.
2. In a large bowl, add the cauliflower-rice, herbs, onion, cucumber and tomatoes. Mix together well. Add the olive oil, salt and lemon. Mix again. Check seasoning and adjust as required.
3. Heat a griddle pan so that it is piping hot, and cook the lamb to your liking.
4. Serve with a dollop of hummus.