Pic of Cauliflower tabbouleh

Cauliflower tabbouleh

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Cauliflower tabbouleh

Side Serves 4 40 min
Good with lamb, chicken, fish or as part of a mezze meal. Use romanesco if you have it in your box.


  • 120g bulghur wheat
  • 1 small onion, very finely chopped
  • 1 small or ½ large cauliflower, cut into 1cm pieces
  • 2 handfuls mint leaves, chopped
  • 4 handfuls flat leaf parsley, chopped
  • ¼ tsp cinnamon
  • 1 tsp cumin
  • 4 tbsp olive oil
  • 1 lemon, juiced
  • 1 small garlic clove, finely chopped (optional)
  • seeds from 1 pomegranate (optional)
  • salt and pepper


Prep time: 20 min
Cooking time: 20 min
  • Step 1

    Soak the bulghur wheat in boiling water for 10-15 minutes, then drain well. Add salt and pepper. Mix with the onion, cauliflower, mint, parsley and spices.
  • Step 2

    Combine the olive oil, lemon juice and garlic and mix into the bulghur wheat.
  • Step 3

    Add pomegranate seeds if using, reserving some for garnish. Taste and add more seasoning, lemon or olive oil if needed. Turn into a serving dish and scatter with a few more herbs and/or pomegranate seeds. If you can, leave for 30 minutes before serving.

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