Quick cauliflower tabbouleh

Based on 28 ratings
Kitchen Stories

Kitchen Stories

Editorial Team

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
5
min.
Resting

Ingredients

Servings:-4+
10 g parsley
20 g mint
green onions
leek
carrot
¼ cauliflower
½ celery root
pomegranate
¼ tsp cumin
¼ tsp sugar
600 ml water
5 tbsp olive oil (divided)
300 g bulgur
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large bowl
  • large saucepan
  • oven
  • cooking spoon
  • sieve
  • ovenproof frying pan
  • small saucepan

Nutrition per serving

Cal
441
Protein
9 g
Fat
13 g
Carb
72 g
  • Step 1/7

    Chop parsley and mint into strips. Slice green onion and leek into rings. Cut carrot, cauliflower, and celery root into walnut-sized pieces.
    • 10 g parsley
    • 20 g mint
    • green onions
    • leek
    • carrot
    • ¼ cauliflower
    • ½ celery root
    • cutting board
    • knife

    Chop parsley and mint into strips. Slice green onion and leek into rings. Cut carrot, cauliflower, and celery root into walnut-sized pieces.

  • Step 2/7

    Remove pomegranate seeds and add to large bowl. For easy seed removal, first roll pomegranate on counter to loosen seeds, cut in half, and hold each half over the bowl while tapping firmly with wooden spoon.
    • pomegranate
    • large bowl

    Remove pomegranate seeds and add to large bowl. For easy seed removal, first roll pomegranate on counter to loosen seeds, cut in half, and hold each half over the bowl while tapping firmly with wooden spoon.

  • Step 3/7

    Preheat oven to 180°C/400°F. To make the vegetable stock, heat some vegetable oil in a large saucepan. Add leek, carrot, celery root, and parsley and sauté until softened, approx. 8 – 10 min.
    • vegetable oil for frying
    • large saucepan
    • oven
    • cooking spoon

    Preheat oven to 180°C/400°F. To make the vegetable stock, heat some vegetable oil in a large saucepan. Add leek, carrot, celery root, and parsley and sauté until softened, approx. 8 – 10 min.

  • Step 4/7

    Season vegetables with cumin, sugar, salt, and pepper. Pour in water and bring to a simmer. Allow to cook for approx. 15 – 20 min., then use a sieve to strain out vegetable stock and discard vegetables. Set vegetable stock aside.
    • ¼ tsp cumin
    • ¼ tsp sugar
    • 600 ml water
    • salt
    • pepper
    • sieve

    Season vegetables with cumin, sugar, salt, and pepper. Pour in water and bring to a simmer. Allow to cook for approx. 15 – 20 min., then use a sieve to strain out vegetable stock and discard vegetables. Set vegetable stock aside.

  • Step 5/7

    Add cauliflower to an ovenproof frying pan. Add olive oil and season with salt and pepper. Bake in the oven at 180°C/ 350°F for approx. 10 min. Then remove from oven and set aside to cool.
    • 2 tbsp olive oil
    • salt
    • pepper
    • ovenproof frying pan

    Add cauliflower to an ovenproof frying pan. Add olive oil and season with salt and pepper. Bake in the oven at 180°C/ 350°F for approx. 10 min. Then remove from oven and set aside to cool.

  • Step 6/7

    Meanwhile, add vegetable stock to a small saucepan and bring to a simmer. Remove from heat, stir in bulgur and cover with a lid. Let stand for approx. 15 - 20 min. until tender. If necessary, drain excess water.
    • 300 g bulgur
    • small saucepan

    Meanwhile, add vegetable stock to a small saucepan and bring to a simmer. Remove from heat, stir in bulgur and cover with a lid. Let stand for approx. 15 - 20 min. until tender. If necessary, drain excess water.

  • Step 7/7

    Combine bulgur, cauliflower, mint, pomegranate seeds, and green onions in a bowl. Season with salt and pepper, and add olive oil. Stir well to combine. Enjoy as a side dish or healthy lunch.
    • 3 tbsp olive oil
    • large bowl

    Combine bulgur, cauliflower, mint, pomegranate seeds, and green onions in a bowl. Season with salt and pepper, and add olive oil. Stir well to combine. Enjoy as a side dish or healthy lunch.