Spring vegetable cauliflower tabbouleh

Ingredients

• 1 whole cauliflower (about 500g when trimmed)
• 2 tbsp olive oil
• 5 tbsp hot vegetable stock
• 125g pack fine asparagus, stems cut into small pieces, tips left whole
• 1 courgette, cut into small cubes
• zest 2 lemons, juice of 1
• 2 tsp golden caster sugar
• 2 tbsp capers, drained and chopped
• 3 tbsp extra virgin olive oil, plus extra to serve
• 50g parsley, leaves only
• small pack mint, leaves only
• bunch spring onions, shredded

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