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Celia Brooks

Look no further. Celia Brooks founded the original London food tour company “Gastrotours” in 2002.

Celia founded and still runs the original tasting tour at the world-famous Borough Market, based on years of experience and a deep passion for food and cooking.

Celia’s experience extends from her professional inception as a chef for film director Stanley Kubrick, through a career in writing 9 internationally published cookbooks, TV presenting, food consultancy and teaching. Celia’s most recent book was published by Murdoch Books in 2018, entitled “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on the Planet”.

Video Description

Inspired by the discovery of Cauliflower Couscous which, as a base for hot dishes, is best served lightly steamed in place of grain – Celia decided to try it raw, in place of bulgur wheat for tabbouleh, and here you can watch the highly pleasing result.

Recipes in this series are from:

“5:2 Vegetarian”

By Celia Brooks

Published by Pavilion Books

Celia’s latest cookbook:

“SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on The Planet”

By Celia Brooks

Published by Murdoch Books

Celia's website:


  • 150g/5½oz cauliflower florets
  • 1 unwaxed lemon
  • 1 tsp extra virgin rapeseed oil or olive oil
  • sea salt and freshly ground black pepper
  • 25g/1oz cucumber
  • 6 cherry tomatoes
  • 2 spring onions (scallions)
  • large handful of fresh parsley
  • large handful of fresh mint
  • 25g/1oz reduced-fat feta cheese


  1. Put the cauliflower in the food processor and whizz at high speed until reduced to tiny granules, then scrape into a bowl.
  2. Wash the lemon well and finely grate the zest over the bowl of cauliflower – the outer layer only, no pith. Squeeze the juice and add 1 tbsp to the bowl, then add the oil. Season generously with salt and pepper, stir well and set aside.
  3. Roughly chop the cucumber, slice or quarter the tomatoes and slice the spring onions. Strip the parsley and mint from the stems and chop finely (if saving the second portion for another day, keep the mint separate and chop or tear into the mixture just before serving.) Mix the veg and herbs through the cauliflower.
  4. Crumble the feta into the mixture and stir well, then serve.
  5. If desired, serve on a bed of young salad leaves or in Little Gem lettuce cups.