Page title and description
Salads
Cauliflower tabbouleh
Good with lamb, chicken, fish or as part of a mezze meal. Use romanesco if you have it in your box.
Ingredients
- 120g bulghur wheat
- 1 small onion, very finely chopped
- 1 small or ½ large cauliflower, cut into 1cm pieces
- 2 handfuls mint leaves, chopped
- 4 handfuls flat leaf parsley, chopped
- ¼ tsp cinnamon
- 1 tsp cumin
- 4 tbsp olive oil
- 1 lemon, juiced
- 1 small garlic clove, finely chopped (optional)
- seeds from 1 pomegranate (optional)
- salt and pepper
Method
Prep time:
20 min
PT20M
Cooking time:
20 min
PT20M
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Step 1
Soak the bulghur wheat in boiling water for 10-15 minutes, then drain well. Add salt and pepper. Mix with the onion, cauliflower, mint, parsley and spices.
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Step 2
Combine the olive oil, lemon juice and garlic and mix into the bulghur wheat.
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Step 3
Add pomegranate seeds if using, reserving some for garnish. Taste and add more seasoning, lemon or olive oil if needed. Turn into a serving dish and scatter with a few more herbs and/or pomegranate seeds. If you can, leave for 30 minutes before serving.