This aioli is feather light. Aquafaba (the liquid from a tin of chickpeas) makes a spectacular mayo without the risk of salmonella from raw eggs. You will not know the difference.
1 head of cauliflower, outer leaves and stems removed (about 500g once trimmed)
1 lemon, juice and zest
2 ½ tbsp currants
1 ½ tsp ground cumin
⅓ cup dill fronds
⅓ cup flat leaf parsley leaves
⅓ cup coriander leaves
½ cup pistachio kernels, roughly chopped
½ cup smoked almonds, roughly chopped
arils from 1 small pomegranate
3 tbsp aquafaba from 1 can of chickpeas
2 tbsp apple cider vinegar
½ tbsp Dijon mustard
1 tsp brown sugar
1 clove garlic, crushed
1 cup neutral oil (such as ricebran oil)
1½ tsp paprika
1. For the aioli, add all ingredients to the jug of a blender, cover and whizz to combine. It will thicken and take on a creamy appearance in about 10 seconds. Store in the fridge until ready to use.
2. For the tabbouleh, add the cauliflower, a few pieces at a time, to a blender or food processor and briefly pulse into a grain-like texture. Transfer the blitzed cauliflower to a bowl as you go, so as not to overcrowd the processor.
3. Add the remaining tabbouleh ingredients to the cauliflower, except for the pomegranate arils. Add two to three tablespoons of the aioli and stir through. Season generously then turn out into a serving bowl, scatter over pomegranate arils and serve with the remaining aioli.