Date posted: 05/05/2021

Middle Eastern roasted cauliflower

Roasted spiced Cauliflower with grain salad tabbouleh, zhoug dressing & vegan feta

  • Serves 1
  • Timing: 10 mins
Votes: 1 Average: 5


Cauliflower 160g
Garlic 5g
Lemon 2g
Red chillies 5g
Sumac 1g
Ground cinnamon 1g
Ground cumin 1g
Ground coriander 1g
Ground turmeric 1.5g
Ground paprika 1g
Olive oil 50ml
Triple Lion Bulgar wheat 120g
Triple Lion three colour quinoa 60g
Plum tomato 50g
Cucumber 30g
Parsley flat 10g
Vegan style feta 50g


  1. Blanch the cauliflower for 2-3 minutes then refresh and dry. Combine the chopped garlic, juice from one lemon, chopped red chilli, sumac, cinnamon, cumin, ground coriander, turmeric, smoked paprika and oil, then mix with the cauliflower- set to one side ready for the BBQ.
  2. Combine the grains and dress with the olive oil and lemon juice. Then add the diced plum tomato, cucumber, chopped parsley and mint. Set to one side.
  3. Chargrill the cauliflower until charred and caramelised on the edges.
  4. Plate the salad and top with the cauliflower. Finish with the zhoug dressing, pomegranate seeds, vegan feta and fresh parsley sprigs.
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