Roasted Cauliflower and Freekeh Tabouleh

A classic Tabouleh salad consists of bulgur wheat, loads of parsley, tomatoes and cucumber. It’s always delicious. But don’t be scared to jazz it up by replacing key ingredients and adding some luxurious treats. 


-1 cup of cooked freekeh (quinoa, couscous, or bulgur are all good for the base) rinsed and refreshed with cold water and sufficiently cooled off
-One large bunch of fresh flat leaf parsley, rinsed and roughly chopped
-One whole head of cauliflower, cut into medium-sized florets, drizzled with olive oil, seasoned with salt and pepper and slow roasted for 45 minutes (or more) at medium-high heat until golden brown and shrunk down to half the size. Make sure it’s sufficiently cooled down before introducing it to the parsley — you don’t want the parsley to wilt!
-Halved cherry tomatoes or chopped large tomatoes, guts removed
-Sliced or choped red onion


Olive oil, lemon juice, salt and pepper and a teeny tiny sprinkle of ground coriander.


Pine nuts* toasted in a frying pan with a small knob of butter until golden but not burnt.

*Chinese pine nuts are rounder in shape and most commonly found in grocery stores, they’re cheap as far as pine nuts go. However, if you are ever in a specialty Middle Eastern food shop and you have a chance to take out a second mortgage to purchase some Lebanese pine nuts, go for it. They’re a longer oval shape and beautifully luxurious.



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