Roasted cauliflower tabbouleh

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An easy to made, less-calories, grain-free food with roasted cauliflower, spicy feta and sweet pomegranate seeds. It can be prepared in advance, ideal for dinner and packed for the next day lunch.

PREP: 10 MINOS
COOKING: 12 MINUTES (plus cooling)
SERVING: 4 PERSONS

 INGREDIENTS: 


 • 1 large cauliflower (about 650 g / 1lb 7oz cut weight)
• 1 teaspoon of pimento
• 1 teaspoon of ground cinnamon
• 2 tablespoons of olive oil
• 25 g almonds, roasted
• 1 finely chopped red onion
• Pack of 200 g feta cheese, shredded
• 110 g of pomegranate seeds
• lemon juice
• ½ small package of chopped parsley
• ½ small package of mint, finely chopped, plus a few leaves to decorate.

 METHOD: 
1. Preheat the oven to a fan / gas at 200 ° C / 180 ° 6. Remove the outer leaves of the cauliflower and the hard inner core and cut the florets (do not worry about their appearance, they will be bombarded). Place the cauliflower in the large bowl of the food processor, fill it for 30 seconds until it looks like the couscous beans and pour it into a large bowl.

2. Mix herbs and olive oil in cauliflower and season to taste. Scattered cauliflower couscous on a large baking tray in a thin, even layer. Grill for 12 minutes, throw until evenly toasted, then cool slightly.

3. Once at room temperature, mix the remaining ingredients and season to taste, then sprinkle over mint leaves.

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