This flavoursome dish is made with chilli, lemon and mint.
Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
Top with sliced radishes and your choice of nuts and seeds.
OR (Alternative method):
Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook – not too soft! check there is enough water at the bottom of the pan so it doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture – roughly 11⁄2tsp – to make about 20 balls. You can make them any size you like, but the larger they are, the longer they’ll take to cook.
Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.
Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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