We're working a bit of close-up magic tonight and turning cauliflower into couscous. Apart from dropping your jaw with its deliciousness, this cauliflower tabouli is going to amaze you with its absolute ease. It then gets mixed up with Middle Eastern loveliness and topped with sumac spiced chicken. Ta-da!
Peel and crush garlic. Place garlic in a bowl with ½ the sumac, Seventh Heaven Spice Blend, chicken and 2 teaspoons oil. Season with salt and pepper and toss well to coat.
Trim and roughly chop cauliflower. Place in a food processor and process until mixture resembles couscous. Heat 2 teaspoons olive oil in a frypan over high heat. Add cauliflower and cook, stirring, for 3–4 minutes or until lightly golden and softened. Transfer to a large bowl to cool.
Wipe out frypan and return to medium-high heat. Add chicken and cook for 6–7 minutes each side or until cooked through and dark golden brown. Remove, cover with foil and set aside to rest for 5 minutes. While chicken is cooking, continue with step 4.
Pick mint leaves from their stems and finely chop. Finely chop parsley. Add mint and parsley to cauliflower and mix to combine.
Halve tomatoes and add to cauliflower. Add remaining sumac, season with salt and pepper and mix to combine.
Finely zest lemon. Cut lemon into wedges. Add red wine vinegar, remaining oil and lemon zest to cauliflower tabouli and toss well to coat. Slice chicken. Divide tabouli between plates and top with chicken. Sprinkle with almonds and serve with lemon wedges.