• Orders will be dispatched within 3-5 working days | Free UK delivery on orders over £80

Garden Trading

Roast Cauliflower and Lentil Tabbouleh by Melissa Hemsley

Melissa Hemsley

On Thursday 19th November at 6pm GMT, the wonderful chef Melissa Hemsley will be doing an Instagram takeover showing us how to make Roasted Cauliflower Lentil Tabbouleh. Scroll down for the ingredients and method to cook along at home.

Roast Cauliflower Lentil Tabbouleh with Melissa Helmsley

Roast Cauliflower and Lentil Tabbouleh

INGREDIENTS

  • 1 large head of cauliflower, broken into small florets and the cauliflower leaves chopped into large chunks
  • 2 tbsp of an oil of your choice like coconut oil
  • 2 x 400g tin cooked puy lentils, drained and rinsed if needed, total weight 480g
  • 4 spring onions, finely chopped
  • 2 cloves of garlic, left whole and bashed a little
  • 3 large handfuls of salad leaves (watercress/rocket/baby spinach)
  • 4 large handfuls of fresh parsley, stalks and leaves finely chopped
  • 1 large handful of fresh mint leaves, roughly chopped
  • 1 large handful of fresh dill leaves, roughly chopped
  • sea salt and black pepper


Dressing:

  • 2 tbsp extra virgin olive oil
  • Juice of half a lemon
  • Salt and pepper

To serve:

  • 1 small handful of pistachios or other nuts
  • 1 small handful of pomegranate seeds or dried fruit (like raisins, chopped apricots or dates or cranberries)
  • 200g feta cheese



METHOD

  • Preheat the oven to 220C.
  • Place the cauliflower florets, cauliflower leaves and garlic in a large roasting tray and mix with 2 tbsp of an oil of your choice and salt and pepper. Place in the oven for 20-30 minutes until the cauliflower is golden and cooked.
  • Meanwhile, place all the tabbouleh ingredients except the dressing and cauliflower together on a large platter and mix together. Season and then add the slightly cooled roast cauliflower and dressing.
  • Serve scattered with pistachios or other nuts, pomegranate seeds and feta.



Melissa is a self-taught chef, food columnist, best-selling cookbook author, real food activist and sustainability champion who is passionate about spreading the power of feel-good food. Feel-good food, for Melissa, is food that not only tastes delicious, it’s food that nourishes our bodies, food that’s grown with the seasons and with respect for the people who grow it. It’s food to be enjoyed and shared, and it’s food that is used to its full wholesome, nourishing potential with nothing wasted.