1 large cauliflower (700g)
4 tomatoes, chopped, seeds and stems discarded
4 cucumbers, deseeded and chopped
2 shallots, peeled and finely chopped
1 bunch fresh parsley, finely chopped
3 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
½ tsp black pepper
Separate cauliflower to florets. Bring a pot of water to a boil. Boil cauliflower florets for 5 mins or until al dente.
Drain and cool. Chop cauliflower florets to very small crumbs with a knife or in a food processor, working in batches.
Mix cauliflower with remaining ingredients and serve.
Tip: Cook cauliflower florets for 5 minutes only to maintain vitamins and ease digestion.