Warm cauliflower & pomegranate tabouleh

  • Low Fat
  • Vegetarian


150g bulgur wheat
250g cauliflower, cut into tiny florets
1 pomegranate, seeds only
75g walnut pieces
40g chopped fresh mixed herbs, such as mint, flat leaf parsley and coriander
Olive oil, to taste
Juice of ½ lemon, to taste


1. Cook the bulgur wheat, according to pack instructions, for 10-15 minutes or until al dente. Leave to drain.

2. Place the raw cauliflower florets and pomegranate seeds in a large mixing bowl. Add the walnut pieces, fresh herbs and the warm bulgur wheat. Season well and drizzle with olive oil and lemon juice to taste.

3. Serve with meat or fish, or barrel-aged feta and a sprinkling of toasted pumpkin seeds.  

1 of your 5 a day

Warm cauliflower & pomegranate tabouleh
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,425kJ
Fat 17.6g
Saturated Fat 1.8g
Carbohydrate 36.2g
Sugars 8g
Protein 9.3g
Salt 0.2g
Fibre 5.6g

Click here for more information about health and nutrition

2 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Jan 21 09:54:00 GMT 2016.