Roasted cauliflower tabbouleh

Roasted cauliflower tabbouleh

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(5 ratings)

Prep: 10 mins Cook: 12 mins plus cooling

Easy

Serves 4

A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal319
  • fat21g
  • saturates8g
  • carbs14g
  • sugars11g
  • fibre5g
  • protein16g
  • salt1.9g
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Ingredients

  • 1 large cauliflower (about 650g/1lb 7oz trimmed weight)
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g flaked almonds, toasted
  • 1 red onion, finely chopped
  • 200g pack feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 110g tub pomegranate seeds
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small pack parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small pack mint, finely chopped, plus a few leaves to garnish
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don’t worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.

  2. Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower ‘couscous’ out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.

  3. Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.

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Comments, questions and tips

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jaqattak
5th Jun, 2017
3.8
Delicious and carb free! Love this recipe, but would add that it is better to pulse the cauliflower in small batches.... avoids making cauliflower puréé! I changed the spices, using paprika, cumin and coriander and cayenne. Also found it took longer than 12 minutes in the oven: more like 18 mins. Also used lemon zest and pine nuts and spring onions instead and omitted the feta and pomegranite seeds!
melaniedas
7th Jun, 2017
... so it was actually a completely different recipe you made!!
dlockhart
14th May, 2017
3.8
First time I've made cauliflower couscous and it's a nice variation. The salad itself lacks a bit of a wow factor and I found myself making several tweaks to enhance the flavours e.g. chopped dried apricots, plenty of fresh herbs and a yoghurt dressing.
emof
11th Jan, 2017
2.55
Made this as a suggested accompaniment to Moroccan chicken stew (the Helmsleys). Interesting alternative to couscous but wasn't keen on the raw onion. Would be glad to hear if others have tried alternatives to the raw onion.
jaqattak
5th Jun, 2017
3.8
I used finely chopped spring onions and replaced almonds with toasted pinenuts
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