So hearty, so deee-lish and so healthy. Roasted cauliflower and pomegranate tabbouleh is a hearty, grain free salad meets meal. Ready in 30 minutes.
That’s right, we have just stumbled onto the mother load of all the salad-meal-30minutedeal-combos. This cauliflower and pomegranate tabbouleh is showing you such big love with all those north African flavours and spices. This is deepest winter food love, people.
K. Let me start from the beginning. And don’t worry, it’s not a long story. It’s a 20 minute warm winter loving salad kinda story. Like the base of any tabbouleh in the land, we gotta start with some bulgar wheat, ancient grain extraodinaire! Then literally we roast some cauli florets and toss deliciousness through it. You’re gonna be feelin’ all the healthy feels, but you’re gonna be tasting the nutty and spicy and aromatic flavours of your new favourite dish.
There’s a few key things that you need to know about this tabbouleh salad, though. The first one being that you NEED to toss the spice mix with the bulgar wheat while it’s still warm. The way those spices get toasted is new level kind of food love. The other crucial thing is to not skip the pomegranate. For the love of Pete. We need those arils in there!
I know it’s kinda obvious that they should be in there, because pomegranate is in the name of the title, but srsly. I’ve been known to (very often) leave out key ingredients in a recipe, because in my big headed way I think I know better, or more than likely, I’m just not feelin getting in my car and driving to the store to pick up said ingredient. ? Usually, when I do break with routine and go and get whatever ingredient is deemed necessary to a recipe, I over spend by about £47 and end up buying so many things that I don’t need. You’re all with me on this one, right?
But, we need to get back to this tabbouleh salad. It’s nutty, it’s aromatic, it’s kinda spicy from those chillies and it’s so juicy and sweet form those pomegranates. When you cook the bulgar wheat beware that it’s a bit of a two step process. Once the tabbouleh is cooked, it’s still gonna be a bit wet. My technique for drying it out, so it’s fluffy, is to spread it on a baking tray in a single layer and to dry it out in the oven for a few minutes while the cauli roasts into golden and nutty florets. When it comes out of the oven, is the perfect time to toss those spices in there, capsisce?
Aaaaaand the full meal deal is ready in about 23 minutes! Welcome the the year of dinner domination!
Easy Roasted Broccoli and Cauliflower
Ingredients
- 1 head of broccoli cut into florets
- 1 head of cauliflower cut into florets
- ¼ cup olive oil
- 5-6 cloves garlic minced *Or use 1 tablespoon of garlic powder
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Zest of and juice of 1 lemon optional
- 1 teaspoon crushed red pepper flakes optional
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).
Prepare the Vegetables
- Wash the broccoli and cauliflower heads and then cut them into florets. Be sure to dry them well.
- Place the florets in a large mixing bowl.
Season the Vegetables
- In a small bowl, mix the olive oil and minced garlic (or garlic powder).
- Pour this garlic-oil mixture over the florets and toss to coat evenly.
- Add salt, black pepper, and half of the grated Parmesan cheese to the bowl. Toss again to distribute the seasonings evenly.
Arrange and Bake
- Spread the seasoned florets in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes or until the florets are tender and the edges are slightly crispy.
Add Final Touches
- Remove the baking sheet from the oven and immediately sprinkle the remaining Parmesan cheese over the hot florets.
- Zest the lemon over the florets and then drizzle the lemon juice (if using).
- If using, sprinkle the crushed red pepper flakes for a little heat.
Serve
- Serve hot as a side dish and enjoy your Garlic Parmesan Roasted Broccoli and Cauliflower!
Notes
- Even Spread: Make sure to spread the florets in a single layer on the baking sheet for even roasting.
- Checking for Doneness: You can check for doneness by piercing a floret with a fork. It should be tender but not mushy.
- Lemon Zest: Zesting the lemon adds a zing that elevates the overall flavor of the dish. Don't skip this step!
- Parmesan Cheese: Using freshly grated Parmesan gives a more authentic and robust flavor compared to pre-grated versions.
- Optional Heat: If you prefer a spicier dish, you can increase the amount of crushed red pepper flakes.
- Serving Suggestions: This dish pairs well with grilled chicken, fish, or any protein of your choice. It can also be added to pasta or grain bowls for a complete meal.
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