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Roasted Cauliflower Tabbouleh | A heart warm salad perfect for the middle of winter. Ready in 25 min.

Roasted Spiced Cauliflower Tabbouleh

Moroccan flavours of cinnamon, ginger, coriander and mint make this cauliflower bowl so fragrant. Finished pomegranate seeds and fresh tomatoes.
Course Dinner
Cuisine Mediterranean, Morrocan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 131kcal
Author Debs


  • 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.