Whole Roast Cauliflower with Almond Tabbouleh

Whole Roast Cauliflower with Almond Tabbouleh

From Stonesoup
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I think cauliflower is one of the most underrated vegetables. I love that it packs the same nutritional punch as its cousins broccoli and cabbage, yet its white colour gives it more flexibility than green veg.

Enough for 4-6
1 cauliflower
2 tablespoons lemon juice
1 bunch flat leaf parsley, finely chopped
1/2 cup (60g / 2oz) almond meal
hummus, to serve

1. Preheat your oven to 180C (350F). Trim outer leaves from cauli and place the head in an oven proof pot that holds the cauli snugly.

2. Drizzle generously with olive oil and season well with salt and pepper. Bake uncovered for 1 hour and 15 minutes or until cauliflower is well browned and tender enough to cut with a butter knife.

3. Meanwhile, for the salad, combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season. Toss in the parsley and almond meal.

4. Slice the cauli into wedges and serve with hummus, tabbouleh and more extra virgin olive oil drizzled over. Plus lots of salt and pepper!

Variations

do-ahead – roast cauli then cool and refrigerate. To reheat just pop back in the oven for 15 minutes or until warm. The tabbouleh is one of those rare salads that can be made ahead and will keep in the fridge for a few days, just give it a good toss before serving.

carnivore – serve as a side to roast chicken or brown some minced (ground) beef and scatter it over the hummus before serving.

nut-free – replace almond meal with cooked quinoa, cooked couscous or bulghur wheat that has been soaked in water until soft and then drained.

spiced cauliflower – combine a tablespoon each of cumin seeds, coriander seeds and dried chilli flakes with a few tablespoons extra virgin olive oil. Drizzle over the cauli before roasting. If you have some baharat (Lebanese 7 spice blend) it works really well too. Or try some finely chopped red chilli.

make your own hummus – whizz 2 cans chickpeas with 6 tablespoons each of the canning liquid, lemon juice, tahini and 2 cloves garlic. When you have a creamy paste season and add in a little extra virgin olive oil.

different herbs – feel free to mix up the herbs in your tabbouleh. Mint, coriander (cilantro) and basil are all worthy additions.

more substantial / carb lovers – serve with warm pita bread or tortillas.

Waste Avoidance Strategy

cauliflower – will keep in a plastic bag in the fridge for weeks. To keep for longer, chop into florettes and pop in the freezer. If you have time, grating the cauli before freezing will make life easier so you can just defrost and serve.

lemon – will keep for months in a plastic bag in the fridge.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

almond meal – keep in the pantry.

hummus – will keep in the fridge for a few weeks. Can be frozen.