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!
Roasted Spiced Cauliflower Tabbouleh
Moroccan flavours of cinnamon, ginger, coriander and mint make this cauliflower bowl so fragrant. Finished pomegranate seeds and fresh tomatoes.
- 1 head of cauliflower cut down into florets
- 2 tbsp olive oil
- bulgar wheat Package instructions
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 2 spring onions , thinly sliced
- 1/2 pomegranate , arils only
- 5 small tomatoes , small diced
- 1/2 red chilli thinly sliced
- large handful parsley , chopped
- large handful mint , chopped
- Pre-heat the oven to 190c.
- Cut the cauliflower into florets and toss with the olive oil.
- Lay on a baking tray and season with salt and pepper.
- Roast in the oven until the cauliflower is tender and golden roasted.
- Meanwhile make the bulgar wheat according to the package instructions.
- Once the bulgar is made lay it out in a single even layer on a baking tray and put this
- in the oven to dry out the bulgar and get it toasted and a little crispy.
- Mix the dried spices (ginger, coriander, cinnamon) together and stir through the toasted bulgar wheat.
- Toss in the roasted cauliflower, herbs, tomatoes and spring onions.
- Top with the sliced chillies and pomegranate arils.