This roasted cauliflower tabbouleh recipe is a keeper. The smokiness of the roasted cumin cauliflower, the acidity of the lemon, and the sweetness of dried cranberries play with your taste buds and create an unforgettable taste. Once you have tried it, you will make it again and again.
Preheat your oven to 200°C and prepare two baking tray by lining them with some parchment paper.
Make cauliflower rice
IN A FOOD PROCESSOR:Prepare the Cauliflower: Remove the leaves and stem from the cauliflower, and break it into florets.Cut into Smaller Pieces: Break down the florets into smaller pieces to fit in the food processor chute.Process in Batches: Place a batch of cauliflower florets in the food processor and pulse in short bursts until the cauliflower is finely chopped and resembles rice grains. Be careful not to over-process, as it can turn into mush.Transfer and Repeat: Empty the processed cauliflower rice into a bowl and repeat the process with the remaining batches until all the cauliflower is rice-sized.
WITH A BOX GRATERPrepare the Cauliflower: Remove the stem and leaves from the cauliflower and cut it into large florets.Choose the Grater Side: Most box graters have a side specifically designed for grating vegetables. Choose the one with larger holes to achieve a rice-like texture.Grate the Cauliflower: Hold the floret firmly and grate it against the side of the box grater with the larger holes. Be cautious with your fingers and maintain a steady pace.Repeat: Continue grating the remaining florets in batches until you have the desired amount of cauliflower rice.
Transfer cauliflower into a large mixing bowl, add olive oil, salt, cumin, and black pepper (if using). Mix well.
Spread the raw cauliflower rice on the prepared baking trays. Bake 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.
Make olive oil dressing
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.
Make the tabbouleh
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!
Notes
Storage:
Place the tabbouleh in an airtight container and store it in the refrigerator.
Tabbouleh is best enjoyed within 2-3 days of making it.
Variations:
Feta: Enhance the flavors with crumbled feta cheese for a creamy and tangy twist.
Classic: Follow the traditional route by adding cherry tomatoes and cucumbers, providing a refreshing crunch to the dish.
Spicy Kick: Add diced red peppers to infuse a hint of spiciness, elevating the taste profile.
Quinoa Swap: Don't like cauliflower, replace it with cooked quinoa to make quinoa tabbouleh.