Spring vegetable & cauliflower tabbouleh

• whole cauliflower↗1

  (about 500g when trimmed)

• olive oil↗2 tbsp tbsp
• hot vegetable stock↗5 tbsp tbsp
• pack fine asparagus125g g

  stems cut into small pieces, tips left whole

• courgette↗1

  cut into small cubes

• lemons↗zest 2

  zest 2, juice of 1

• golden caster sugar↗2 tsp tsp
• capers↗2 tbsp tbsp

  drained and chopped

• extra virgin olive oil↗3 tbsp tbsp

  plus extra to serve

• parsley↗50g g

  leaves only

• mint↗small pack

  leaves only

• spring onions↗bunch

  shredded

Step-by-step instructions

1. 1

   Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.

2. 2

   Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.

3. 3

   Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.