Roast cauliflower tabbouleh

Like other recipes I’m posting here, the components of this recipe are useful for using separately as well. The roast cauliflower is absolutely delicious and would be amazing served with something like a vegetable bake / ratatouille. Of course the pomegranate can be omitted if it is a step too far! Herbs make fantastic salad ingredients in their own right, such as in this recipe. They add such great flavour and they are often overlooked or sprinkled lightly on top as a garnish when in fact they are so much more tasty than most other salad ingredients and are now being sold in a lot of supermarkets in much bigger bags.

Roast cauliflower

  • 1 small cauliflower, cut into small florets
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • salt & pepper

Quinoa

  • 100g quinoa
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • 300g tomatoes, finely chopped
  • 1 bunch spring onions
  • 1 pomegranate
  • a large bunch of flat leaf parsley, roughly chopped
  • a handful of mint, roughly chopped
  • a handful of coriander, roughly chopped

Dressing

  • 1 lemon, juice only
  • 4 tbsp olive oil
  • ½ tsp ground cumin
  • 1 tsp runny honey
  • sea salt and black pepper
  1. Preheat the oven to 200C / Gas mark 6
  2. Toss the cauliflower with 2 tbsp olive oil and 1 tsp ground cumin, season and spread out on a baking tray. Roast for 15 minutes. Set aside to cool. 
  3. Rinse the quinoa thoroughly under cold water. Transfer to a saucepan and cover with cold water. Bring to the boil and simmer for around 10-15 minutes until just tender. (It mustn’t have a gritty texture but equally it mustn’t be at all soggy.)  Drain well then add the spices, stir well to combine then spread out on a baking sheet. Bake in the oven for 5 minutes to dry it out then set aside to cool.
  4. For the dressing, place all the ingredients in a clean jam jar, screw the lid on tight and shake vigorously. Season to taste. 
  5. Mix together the quinoa, cauliflower, tomatoes, salad onions, pomegranate seeds and herbs. Pour over the dressing, season and serve.