Italian · Salad

Cauliflower Tabbouleh in chilli and pecorino

This Italian Tabbouleh leans on chilli and pecorino to do the heavy lifting. We slow-cook the Cauliflower for real depth, then bring it together in one pan.

5.0 from 3,556 cooks

Prep20 min

Cook120 min

Serves4

LevelMedium

Members' recipe

Cauliflower Tabbouleh in chilli and pecorino

Ingredients

1 large headcauliflower
to tastesea salt
1 cupstock
to tasteblack pepper
1 tbspCalabrian chilli

Method

Prep everything first: chop the aromatics, measure the chilli and pecorino elements, and pat the cauliflower dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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