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Warm cauliflower & pomegranate tabbouleh
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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, then 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.
Typical values per serving:
Low in saturated fat. One of your five a day
This recipe was first published in March 2017.