• 30g mint
  • 30g flat leaf parsley
  • 300ml extra virgin olive oil
  • 2 lemons, juiced
  • 1tsp salt
  • 10 cherry tomatoes, finely chopped
  • Half a cucumber, finely chopped
  • 4/5 Spring onion, chopped
  • 450g cauliflower, grated
  • 1 sachet Bimuno Original
  • A handful of pomegranate seeds to finish (optional)

Buy Bimuno


  • Finely chop your mint & flat leaf parsley, place into a bowl and add your salt, lemon juice and olive oil.
  • Grate your and cauliflower and boil for a couple minutes - you want a nice al dente finish to mimic bulgar wheat consistency that would traditionally be used here.
  • Melt butter or add olive oil to a pan and sauté your cauliflower rice for 8 minutes on a medium to high heat stirring occasionally. Try to make sure no water is left in your pan as you don’t want soggy cauli rice!
  • Place into a serving bowl and add your cucumber, tomatoes, spring onions and the herbs you set aside in the first step.
  • Sprinkle over your Bimuno sachet and mix gently.
  • Sprinkle over your pomegranate seeds & serve.

Best Sellers