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Image for Recipe - Warm Cauliflower & Pomegranate Tabbouleh

Warm Cauliflower & Pomegranate Tabbouleh

Image for Recipe - Warm Cauliflower & Pomegranate Tabbouleh
  • Time preparation 25 minutes
  • Serve Serves 4

  • 150g bulgur wheat 
  • 250g cauliflower, cut into tiny florets 
  • 1 pomegranate, seeds only 
  • 75g walnut pieces 
  • 40g chopped fresh mixed herbs, such as mint, flat leaf parsley and coriander 
  • Olive or rapeseed oil, to taste 
  • Juice of ½ lemon, to taste

Cook the bulgur wheat according to pack instructions, for 10-15 minutes or until al dente, then drain.

Place the raw cauliflower florets and pomegranate seeds in a large mixing bowl. Add the walnut pieces, fresh herbs and the warm bulgur wheat. Season well and drizzle with olive oil and lemon juice to taste.

Serve with meat or fish, or barrel-aged feta and a sprinkling of toasted pumpkin seeds.  

Ingredients

  • 150g bulgur wheat 
  • 250g cauliflower, cut into tiny florets 
  • 1 pomegranate, seeds only 
  • 75g walnut pieces 
  • 40g chopped fresh mixed herbs, such as mint, flat leaf parsley and coriander 
  • Olive or rapeseed oil, to taste 
  • Juice of ½ lemon, to taste

Method

Cook the bulgur wheat according to pack instructions, for 10-15 minutes or until al dente, then drain.

Place the raw cauliflower florets and pomegranate seeds in a large mixing bowl. Add the walnut pieces, fresh herbs and the warm bulgur wheat. Season well and drizzle with olive oil and lemon juice to taste.

Serve with meat or fish, or barrel-aged feta and a sprinkling of toasted pumpkin seeds.  

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