Quick cauliflower tabbouleh
Difficulty
Easy 👌Ingredients
| 10 g | parsley |
| 20 g | mint |
| 2 | green onions |
| 1 | leek |
| 1 | carrot |
| ¼ | cauliflower |
| ½ | celery root |
| 1 | pomegranate |
| ¼ tsp | cumin |
| ¼ tsp | sugar |
| 600 ml | water |
| 5 tbsp | olive oil (divided) |
| 300 g | bulgur |
| vegetable oil for frying | |
| salt | |
| pepper |
How-To Videos
Utensils
- cutting board
- knife
- large bowl
- large saucepan
- oven
- cooking spoon
- sieve
- ovenproof frying pan
- small saucepan
Nutrition per serving
441
9g
13g
72g
Step 1/7
- 10 g parsley
- 20 g mint
- 2 green onions
- 1 leek
- 1 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
- 1 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
- 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
- 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
- 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
- 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.
in Berlin