Step 1/7
- 10 g parsley
- 20 g mint
- 2 green onions
- 1 leek
- 1 carrot
- ¼ cauliflower
- ½ celery root
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.
Step 3/7
- 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
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
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.
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.
