Roasted cauliflower and pomegranate tabbouleh

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes

Serves: 4


1 cauliflower, cut into florets
2 tbsp olive oil
75g bulgar wheat
½ tsp ground cinnamon
½ tsp ground coriander
¼ tsp ground ginger
300g Waitrose 1 red choice tomatoes, finely chopped
bunch salad onions, sliced
1 pomegranate, seeds
100g pack flat leaf parsley, choppe
25g pack mint, chopped
1 lemon, juice


1. Preheat the oven to 200˚C, gas mark 6. Toss the cauliflower with 1 tbsp oil, season and spread out on a baking tray. Cover with foil and roast for 20 minutes, then uncover and roast for a further 20 minutes, until very tender and lightly browned; set aside to cool.

2. Meanwhile, put the bulgar wheat in a heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain well, then toss with the spices and spread out on a baking sheet. Bake in the oven for 10 minutes to dry out and crisp up, then set aside to cool.

3. Stir together the bulgar wheat, cauliflower and remaining 1 tbsp oil with the tomatoes, salad onions, pomegranate seeds and herbs. Season and serve. SF