330 g (3 cups) fresh riced cauliflower

28 g (2 tbsp) unsalted butter or olive oil

28 g (2 tbsp) avocado or olive oil

68 g (1/4 cup) lemon juice

8 g (1/2 cup) cilantro leaves - rough chopped

200 g (7 oz) cucumber - diced

146 g (1 cup) quartered cherry tomatoes

70 g (1/2 cup) onion – chopped fine

1/2 tsp salt

1/2 tsp cumin

1/4 tsp black pepper

1. To pan fry the chopped cauliflower, place a pan on medium low heat, add the butter and drop in the cauliflower. Toss frequently as you pan fry for 5 minutes to an al dente, crispy stage. Transfer to a bowl, Drop in the cherry tomatoes, cucumber, cilantro and onions
2. Into a small bowl, add the lemon juice, oil, cumin powder, salt and pepper, stirring well to combine. Toss to coat all the tabbouleh ingredients. Refrigerate until ready to serve