toasted grain and cauliflower tabouli

  • 4½ cups (450g) cauliflower florets, finely chopped
  • 1 cup (100g) cooked buckwheat
  • 1 cup (165g) cooked coarse burghul
  • ½ cup (125ml) extra virgin olive oil
  • 2 teaspoons ras el hanout
  • sea salt and cracked black pepper
  • 3 cups flat-leaf parsley, roughly chopped
  • ¼ cup dill, roughly chopped
  • ½ cup (70g) pistachios, chopped
  • ¼ cup (40g) dried currants
  • 2 tablespoons lemon juice
  • fresh ricotta and lemon wedges, to serve
  1. Preheat oven to 180°C (350°F). 
  2. Place the cauliflower, buckwheat, burghul, oil, ras el hanout, salt and pepper in a large bowl and toss to combine. 
  3. Spread the mixture between 2 baking trays and roast for 25–30 minutes or until golden and puffed. Allow to cool. 
  4. Place in a large bowl, add the parsley, dill, pistachios, currants and lemon juice and toss to combine. 
  5. Serve with ricotta and lemon wedges. Serves 4.
RATE THIS RECIPE:
Reader ratings (3.00) 32121
karen bardney

This was delicious!  Easy to make and tasty!

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