Cauliflower Tabbouleh


Adapted from the WTF Recipe Book

Serves 4-6


  • 1 medium-large head of cauliflower

  • 1 large red capsicum

  • 2-3 cloves garlic

  • 1 large red onion

  • ¾ tsp salt

  • ¼ cup olive oil

  • ¼ cup macadamia nuts, chopped

  • ¼ cup walnuts, chopped


Pre-heat the oven to 200 degrees fan (220 degrees normal).

Chop the cauliflower roughly and blitz in a food processor until it forms coarse grains. You may need to do this in two lots. Transfer to a large bowl.

Put the onion, garlic and capsicum in the food processor and pulse until it is finely chopped – but not mush! Add to the bowl with the cauliflower. Mix together with the salt and oil, then tip into a large roasting dish, spreading out until even.

Roast for about 20-25 minutes, turning once or twice, until the mixture is slightly caramelised and softened. Scatter the chopped nuts on top and roast for another 5-7 minutes.

This is a great side dish to serve with just about anything, equally nice warm or cold.

To make into a vegetarian complete meal, add feta or pan fried haloumi and scatter with toasted sunflower seeds.