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Roasted Cauliflower Tabbouleh with Pomegranate & Fresh Herbs

Updated: Jan 5, 2023

Apart from being high in vitamin C and a great source of fibre, cauliflower and other members of the brassica family (also known as cruciferous veg) a particular effect on the liver: they induce the enzymes that help the liver detoxify. Yup - these babies are your friends so treat them right. And by that I mean, keep a bit of the crunch and team them up with other anti-oxidant rich fruit, veg and herbs for a truly super-foodie supper.

This is salad as main course if you’re a veggie or vegan. With plenty of antioxidants in the enzyme promoting cauliflower, pomegranate and herbs, some nice nutty, slightly spicy bulgur wheat for protein, this salad has it all and you can add nuts or seeds as your wishes desire.

Serves 4 people:

1 fresh cauliflower head, separated into florets

100 - 150g bulgur wheat

50g fresh parsley, chopped

25g fresh mint, torn

½ - 1 large pomegranate, seeds liberated

juice of a lemon

¼ tsp cinnamon

½ tsp ground coriander

1 tsp ground cumin

2 tbsp olive oil


Toss the cauliflower in a tablespoon of olive oil and ½ tsp of cumin powder, then lay out on a baking tray. Roast at 180 degrees for 20 minutes. Leave uncovered if you like it crunchy, or cover for the first half if you prefer it softer.

Put the bulgur wheat in a bowl and cover with boiling water. Set aside for the 20 mins that the cauli is roasting for.

When most of the water has been absorbed, drain and toss with the remaining oil, the cinnamon and the coriander powder.

Remove the cauli from the oven and toss into a serving dish. Spread the bulgur wheat out on the now empty, hot roasting tray and put it back in the oven to crispen up.

Add the pomegranate seeds and the fresh herbs to the cauliflower and season with lemon juice. Mix very gently. Finally add the warm bulgur and serve, with a pinch of sea salt and some more lemon juice. Sprinkle with dry raised seeds if you like.

D-lish x

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