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Winter cauliflower tabouli with lamb
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Prep Time:
55 minutes
Cook Time:
16 minutes
Total Time:
71 minutes
Delicious cauliflower and herb bulgur pairs perfectly with lamb or chicken skewers.
Ingredients:
  • 600g lamb backstraps or 4 chicken breast fillets, cut into 2.5cm pieces
  • 110g burghul
  • 600g (about 1/2) cauliflower, broken into 1cm florets
  • 1 bunch flat-leaf parsley, leaves picked, coarsely chopped
  • 1/2 bunch mint, leaves picked, coarsely chopped
  • 4 green onions, thinly sliced
  • 70g flaked almonds, lightly toasted
  • Seeds from 1/2 pomegranate
  • 3 cloves garlic, finely chopped
  • 1.88 gm ground cumin
  • 1.88 gm ground cinnamon
  • 40.00 ml sherry or red wine vinegar
  • 180ml olive oil
Instructions:
  • Prepare the dressing by whisking together all ingredients along with a generous pinch of sugar. Season the dressing with salt and pepper to your liking. Toss either lamb or chicken in a bowl with 1/4 of the dressing. Thread the dressed meat onto soaked skewers and refrigerate until you are prepared to cook.
  • In a bowl, soak burghul in boiling water for 20 minutes, then drain thoroughly. Mix the drained burghul with cauliflower, herbs, and onions in a large bowl. Add the rest of the dressing and toss to combine.
  • Preheat a sturdy frying pan over medium-high heat. Cook skewers in batches for 8 minutes, turning on all sides until they are just cooked. Toss almonds and pomegranate seeds into the salad gently. Serve the salad alongside the skewers.

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