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. 

Toss

-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

Drizzle 

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

Top

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.

CaulifllowerTabouleh

Advertisements

One thought on “Roasted Cauliflower and Freekeh Tabouleh

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s