ROASTED CAULIFLOWER TABBOULEH
A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 22m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don't worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
- Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower 'couscous' out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
- Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.
Nutrition Facts : Calories 319 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium
ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"
Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
- Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.
CAULIFLOWER TABBOULEH
Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.
Provided by Survivor2015
Categories Salad Vegetable Salad Recipes Cauliflower
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
- Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.1 g, Fat 7.1 g, Fiber 6.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 108 mg, Sugar 6.5 g
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- Preheat the oven to 425 F/ 220 C/ gas mark 7. You will need a large non-stick baking tray (or line it with parchment).
- Pulse the cauliflower a few times until crumbly (not too fine or mushy) - do this step in batches if you have a small blender. Scatter the cauliflower crumbs over the baking tray, spread out evenly, season and drizzle with 2 tablespoons of the oil. Bake in the upper part of the oven for 10 minutes. Remove from the oven and leave to cool completely.
- While the cauliflower is in the over prepare the other ingredients. To make the dressing, In a small bowl combine the zest and lemon juice, remaining oil and garlic, stir and set aside.
- To assemble the salad in a large bowl combine the cauliflower (once cooled), parsley, mint, green onions and pomegranate seeds, drizzle the dressing over the whole thing, season to taste, stir and serve (if possible refrigerate for 30 minutes before serving).
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