Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds

Name: Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds
Ingredients: 0.25 tsp cayenne pepper; 0.5 bunch mint, destalked; 0.5 pieces cauliflower, broken into florets; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 1 clove garlic; 1 clove garlic, finely chopped; 1 pieces chilli, destalked, deseeded & finely chopped; 1 Tbsp pumpkin seeds; 1 tsp hot chilli powder; 1 tsp paprika; 1 tsp tahini paste; 2 Tbsp olive oil; 250 grams kale leaves; 1 tin chickpeas, 400 grams undrained weight; 6 Tbsp extra virgin olive oil; 75 grams bulgur, rinsed; 75 grams hazelnuts, roughly chopped; pinch of ground cinnamon; 1 juice of lemon; to taste salt; to taste seasoning

Difficulty

Low

Time

63 min

Author

Marc Fosh

Ingredients

Servings

0.25 tsp cayenne pepper

0.5 bunch mint, destalked

0.5 pieces cauliflower, broken into florets

0.5 tsp ground coriander

0.5 tsp ground cumin

1 clove garlic

1 clove garlic, finely chopped

1 pieces chilli, destalked, deseeded & finely chopped

1 Tbsp pumpkin seeds

1 tsp hot chilli powder

1 tsp paprika

1 tsp tahini paste

2 Tbsp olive oil

250 grams kale leaves

1 tin chickpeas, 400 grams undrained weight

6 Tbsp extra virgin olive oil

75 grams bulgur, rinsed

75 grams hazelnuts, roughly chopped

pinch of ground cinnamon

1 juice of lemon

to taste salt

to taste seasoning

Utensils

Food Processor

Instructions

Step 1

Place the bulgur in a saucepan and cover with water. Bring to the boil, then cover and simmer for 10 minutes. Refresh in cold water and strain.

Step 2

Pulse half of the cauliflower in the food processor accessory (1,5l) of Braun’s MultiQuick 9087X Hand blender until it resembles “couscous”. Careful not to over mix, you don’t want to puree the cauliflower at all. Place the bulgur, cauliflower “couscous” in a bowl and add garlic, chilli, cumin, ground coriander, cinnamon, hazelnuts, lemon juice and season to taste. Mix lightly with a fork to combine all the ingredients.

Step 3

Heat the oven to 180°C.

Step 4

Place the rest of the cauliflower florets on a roasting tray, drizzle with olive oil and season with salt and pepper. Toast them in the oven for 15 minutes until golden.

Step 5

Place the roasted florets over the bulgur and sprinkle with mint leaves before serving.

Step 6

For the kale hummus, drain the chickpeas from the liquid and rinse them in a little cold water.

Step 7

Place all the ingredients in the food processor accessory (1,5l) of Braun’s MultiQuick 9087X Hand blender and blend to a smooth puree.

Step 8

Add a tablespoon of cold water if necessary.

Step 9

Season to taste and serve with Vegan Pretzels (or anything else you like) to dip.