Crispy Cauliflower Tabbouleh Bowl

Ingredients · per serving

• 1 small Pita bread
• ½ medium Cucumber
• 1 medium Lemon
• 1 large bunch Fresh parsley
• 2 medium Tomato
• to taste Black pepper
• 4 tbsp Hummus
• 1 clove Garlic
• 40 g Kalamata olives
• 5 tbsp Olive oil
• ½ tsp Caster sugar
• 1 tsp Sumac
• 1 tbsp Red wine vinegar
• 1 tsp Ground cumin
• 400 g Cauliflower
• 1 tbsp Tahini
• 1 small bunch Fresh mint
• ¼ medium Red onion
• 2 stalks Spring onion
• to taste Salt
• 80 g Bulgur wheat
• 1 tsp Smoked paprika

Instructions

1. Heat the oven to 220°C/200°C fan. Cut the cauliflower into bite-sized florets. Toss on a tray with 2 tbsp olive oil, ground cumin, smoked paprika, sumac, salt and pepper.
2. Roast 22-25 minutes, turning once, until crisp at the edges and tender at the centres.
3. Rinse the bulgur in cold water. Tip into a bowl and pour over enough boiling water to cover by 1cm. Cover with a plate, leave 12-15 minutes. Drain any excess water, fluff with a fork.
4. Finely chop the parsley and mint (lots). Dice the tomato (squeeze out seeds first), the cucumber and the spring onions small.
5. Quick-pickle the red onion: slice thinly, toss with red wine vinegar, sugar, salt. Let sit 10 min.
6. Make the dressing: whisk lemon juice, olive oil, minced garlic, salt and pepper.
7. Tip the bulgur into a bowl. Fold in the parsley, mint, tomato, cucumber and spring onion. Dress with the lemon dressing.
8. Build the bowls: tabbouleh as base. Spoon hummus to one side. Pile the crispy cauliflower on top. Add the pickled onion, kalamata olives, lemon wedge. Drizzle tahini and an extra pinch of sumac. Warm pita on the side.

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