Save to your scrapbook
Roasted cauliflower and pomegranate tabbouleh
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in Sun Jan 01 10:47:00 GMT 2017.