I’ve been searching for a nice Summer dish that is light, has a bit of sweetness and would make a satisfying main meal. I also wanted something that would keep well in the fridge and be just as good the next day for lunch. I came across this Roasted Cauliflower Tabbouleh recipe on the BBC Good Food Website and decided to give it a go.
Tabbouleh is a Middle Eastern dish typically made with bulgar wheat and lots of parsley however this version is made with blitzed cauliflower instead of bulgar wheat. It’s flavoured with parsley, mint, cinnamon and all-spice with an even bigger blast of flavour coming from the feta cheese, red onion, pomegranate and lemon juice. Both me and my boyfriend absolutely loved it! I served it with some tinned sardines for some extra protein and omega-3’s. I think this is the perfect dish to make in bulk to have for dinner, lunches and BBQ’s throughout the summer and would highly recommend giving it a go!
1 teaspoon all-spice
1 teaspoon ground cinnamon
2 Tablespoons olive oil
25g flaked almonds
1 chopped red onion
200g pack feta cheese
110g tub of pomegranate seeds
Juice of 1 lemon (and about 1/2 teaspoon of lemon zest).
1/2 small pack parsley – chopped
A few mint leaves – chopped
- Preheat oven to 200C
- Remove the cauliflower leaves and chop the florets until they resemble cous cous grains (or blitz them in a food processor).
- Mix in the all-spice, ground cinnamon, olive oil, flaked almonds and some salt and pepper.
- Lay out thinly on a baking tray and bake in a preheated oven for about 12-15 minutes, tossing half way through so that everything gets cooked evenly.
- Remove from oven and leave to cool.
- Stir in the red onion, feta cheese pomegranate, lemon juice and zest, parsley and mint.
- Eat as is or serve with some tinned sardines.
If you are having it with 1 sardine then add on:
6g fat (a good fat source, specifically omega-3 fatty acids)