Roasted Cauliflower Tabbouleh Food

ROASTED CAULIFLOWER TABBOULEH

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.

CAULIFLOWER TABOULI

Steps:

• Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 2 diced plum tomatoes, 1/3 cup lemon juice, 3 tablespoons olive oil, 2 tablespoons soy sauce, 2 chopped scallions, 1 bunch chopped parsley and 2 tablespoons chopped mint in a large bowl. Season with salt and pepper.

CAULIFLOWER TABBOULEH SALAD

Steps:

• Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
• Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.

CAULIFLOWER "RICE" TABBOULEH

Steps:

• Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
• Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
• Do Ahead
• Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Trim head of cauliflower and cut into bite-sized florets.
• Dry cauliflower well.
• Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
• You can adjust seasonings according to your personal preferences.
• Toss cauliflower until seasonings are well distributed.
• Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
• Cauliflower should be a dark, golden brown when baking is completed.
• Remove from oven and pour into a serving dish.
• Top with balsamic vinegar and toss well.

CAULIFLOWER TABBOULEH

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.

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"

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

Steps:

• Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.