Roast Cauliflower and Lentil Tabbouleh

Veg mains

Roast Cauliflower and Lentil Tabbouleh

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A tabbouleh is one of my favourite types of Summer ‘salad’ so I’ve made this Roasted Cauliflower and Lentil Winter version that’s hearty, full of colour and has lots of fresh herbs to keep us going through the grey months. If you’ve not roasted a cauliflower before, you’re in for a treat and make sure you include the cauliflower leaves too, which are delicious and shouldn’t be wasted! This can easily be made vegan by leaving out the feta and roasting the cauliflower in coconut oil. This is delicious served warm or cold the next day for a packed lunch. And if you’ve recently had a roast, then feel free to add in any other roasted veggies that need using.

If you’re loving tabbouleh vibes like me, here’s a Festive Cabbage and Quinoa Tabbouleh Recipe.

Method

  1. Preheat the oven to 220C.
  2.  Place the cauliflower florets, cauliflower leaves and garlic in a large roasting tray and mix with 2 tbsp of an oil of your choice and salt and pepper. Place in the oven for 20-30 minutes until the cauliflower is golden and cooked. 
  3. Meanwhile, place all the tabbouleh ingredients except the dressing and cauliflower together on a large platter and mix together. Season and then add the slightly cooled roast cauliflower and dressing. 
  4. Serve scattered with pistachios or other nuts, pomegranate seeds and feta.

Ingredients

1 large head of cauliflower, broken into small florets and the cauliflower leaves chopped into large chunks
2 tbsp of an oil of your choice like coconut oil
2 x 400g tin cooked puy lentils, drained and rinsed if needed, total weight 480g
4 spring onions, finely chopped
2 cloves of garlic, left whole and bashed a little
3 large handfuls of salad leaves (watercress/rocket/baby spinach)
4 large handfuls of fresh parsley, stalks and leaves finely chopped
1 large handful of fresh mint leaves, roughly chopped
1 large handful of fresh dill leaves, roughly chopped
sea salt and black pepper
Dressing:
2 tbsp extra virgin olive oil
Juice of half a lemon
Salt and pepper
To serve:
1 small handful of pistachios or other nuts
1 small handful of pomegranate seeds or dried fruit (like raisins, chopped apricots or dates or cranberries)
200g feta cheese

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