ROASTED CAULIFLOWER TABBOULEH

Roasted cauliflower tabbouleh image

A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day

Provided by Sophie Godwin - Cookery writer

Time 22m

Number Of Ingredients 11

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Ingredients

1 large cauliflower (about 650g/1lb 7oz trimmed weight)
1 tsp allspice
1 tsp ground cinnamon
2 tbsp olive oil
25g flaked almonds , toasted
1 red onion , finely chopped
200g pack feta , crumbled
110g tub pomegranate seeds
juice 1 lemon
½ small pack parsley , finely chopped
½ small pack mint , finely chopped, plus a few leaves to garnish

Steps:

Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don't worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower 'couscous' out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.

Nutrition Facts : Calories 319 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium