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Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds

Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds

Difficulty

Low

Time

63 min

Author

Marc Fosh

Ingredients

Servings: 2

Makes:

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  pumpkin seeds
1 tsp. hot chilli powder
1 tsp. paprika
1 tsp. tahini paste
2  olive oil
250 grams kale leaves
1 tin chickpeas, 400 grams undrained weight
6  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

Instructions

STEP 1/9

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 2/9

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 3/9

Heat the oven to 180°C.

STEP 4/9

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 5/9

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

STEP 6/9

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

STEP 7/9

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 8/9

Add a tablespoon of cold water if necessary.

STEP 9/9

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

This recipe was prepared using Braun’s MultiQuick 9087X Hand blender and its food processor accessory (1,5l).

Back to homepage
Recipes
Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds

Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds

Show me the recipe

Difficulty

Low

Time

63 min

Author

Marc Fosh

Show me the recipe

Servings:2

Makes:

Ingredients

Instructions

STEP 1/9

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 2/9

STEP 3/9

Heat the oven to 180°C.

STEP 4/9

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 5/9

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

STEP 6/9

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

STEP 7/9

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 8/9

Add a tablespoon of cold water if necessary.

STEP 9/9

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

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Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Roasted cauliflower tabbouleh with kale hummus & pumpkin seeds

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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