Roasted Cauliflower Tabbouleh with Almonds and Pomegranate
Here's a cold Lebanese salad that's out of the ordinary: a tabbouleh reimagined with roasted cauliflower, crunchy almonds, and vibrant pomegranate. It's fresh, colorful, and full of flavor, perfect for a light lunch or as part of a meze spread. Lebanese cuisine is renowned for its salads and varied meze, and this recipe adds a modern twist while keeping the spirit of traditional dishes. Have you ever tried fattoush, that salad with crispy bread? It's another Lebanese must-try. And for hummus, the Lebanese version often has more lemon and parsley than others. So go ahead and surprise your guests with this original salad!
Ingredients
- cauliflower1 small (about 600g)
- quinoa (or fine bulgur)100 g
- pomegranate1
- sliced almonds50 g
- flat-leaf parsley1 bunch
- fresh mint10 leaves
- red onion1 small
- olive oil4 tablespoons
- lemon juice2 tablespoons
- sumac1 teaspoon
- salt and pepperto taste
Nutrition
Instructions
- 1
Preheat the oven to 200°C (400°F). Break the cauliflower into small florets, toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender. Let cool.
- 2
Meanwhile, rinse the quinoa and cook according to package instructions (or soak the bulgur in hot water). Drain and let cool.
- 3
Seed the pomegranate over a bowl. Finely chop the parsley and mint, thinly slice the red onion.
- 4
In a large bowl, combine the cooled quinoa, roasted cauliflower, herbs, onion, pomegranate seeds, and almonds.
- 5
Make the dressing by whisking the remaining olive oil with lemon juice, sumac, salt, and pepper. Pour over the salad and toss gently.
- 6
Refrigerate for 30 minutes before serving to let the flavors meld.
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