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    Roasted cauliflower and pomegranate tabbouleh

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    Roasted cauliflower and pomegranate tabbouleh

    • Vegetarian
    • Vegan
    • Gluten Free
    • 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 

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    This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue


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