Sometimes I feel sad that I can’t have gluten in my diet! You see there are so many things I just love, that contain gluten. For example, I love Middle Eastern tabouli, but as you have guessed if you are gluten intolerant, you can’t have it. Traditional tabouli includes bulgur wheat grains. So, when I find something that is as close to the real deal as this cumin roasted cauliflower, chickpea and mint tabouli, from Donna Hay Fresh and Light magazine (2016) I just hold on to it.
This dish is very fresh and satisfying. It is ideal as a side dish, light lunch or dinner. I wish there was a TASTE button on my blog – it is just so hard to describe how amazing this tabouli taste. The smokiness of the roasted cumin cauliflower, acidity of lemon and sweetness of dried cranberries, playing with your taste buds and creating an unforgettable taste. Once you have tried it, you will make it again and again. Like all my favorite recipes, this one is incredibly easy to make and doesn’t require a long shopping list. 30 minutes is all you need!
I won’t be going through the health benefits of the ingredients today. As you will see later it is packed with goodies that will make you feel and look your best. The main ingredient, cauliflower, is one of my favorite vegetables. It is so good for you and so versatile. I wrote about the health benefits of cauliflower in this recipe here, if you want to learn more.
This recipe includes tinned chickpeas. An excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals. Chickpeas are a nutritious staple of many diets. You might like to know that unlike many canned vegetables, canned chickpeas retain much of their nutritional value and are comparable to dried cooked versions.
Here is how you make cumin roasted cauliflower, chickpea and mint tabouli
¼ cup dried cranberries ((original recipes uses currants))
¼ cup lemon juice
¼ cup extra virgin olive oil
1 tbsp djon mustard
Preheat your oven to 200°C
Make cauliflower tabouli. Wash and pat cauliflower dry. If using a food processor, cut cauliflower into smaller florets and blitz them in small batches until it resembles "rice". If using a box grater, cut cauliflower into 4 pieces and grate it as you would grate cheese.
Transfer cauliflower into a large mixing bowl, add olive oil, salt, cumin and pepper (if using). Mix well. Spread the cauliflower mixture on two baking trays lined with parchment paper. Cook for 20 minutes, stirring halfway. It may take a little shorter or a little longer depending on your oven. Your rice should be slightly roasted, but not burnt.
To make the dressing simply combine all ingredients in a small bowl. I love to use a small jar, as you can shake it and properly combine all ingredients.
If you have raw almonds, roast them now in a frying pan on low heat, mixing frequently. Be careful not to burn them.
Wash and cut mint leaves
Drain and rinse chickpeas.
Add all the ingredients into a large bowl and toss to combine. Reserve ¼ of the dressing.
When ready to serve, sprinkle with some fresh mint leaves and drizzle with the reserved dressing. Enjoy!