• Rice the head of cauliflower - you can do this by pulsing it in a food processor or using a grater.
• Dice the red onion and tomatoes into small pieces and add to the cauliflower.
• Zest and juice the lemon and add both parts to the bowl along with the crushed garlic cloves.
• Finely chop the mint and parsley and add to the bowl reserving a small amount for sprinkling over the top at the end.
• Dice the cherry tomatoes and add to the bowl along with 2tbsps of the olive oil and plenty of salt and pepper.
• Stir all ingredients together until evenly mixed.
• Serve as it is, or top the tabbouleh with optional ingredients. Drizzle over the remaining olive oil, sprinkle with the rest of the fresh herbs and some ground black pepper.

Optional Steps

• Toast the pine nuts in a frying pan until they start to brown, dice the feta and de-seed the pomegranate.
• Sprinkle over the Tabbouleh.