A twist on a classic Lebanese salad, this recipe replaces soaked bulgur wheat with grains of cauliflower & broccoli. Eat as a side dish to kebabs, as part of a mezze or enjoy as a plant-based main course with the addition of nuts, salad and pickles.
Pre-heat your oven to 200C/400F/Gas 6
Put the cauliflower chunks into a food processor and blitz until broken up. Add the broccoli and blitz again until both are in small grains.
Roast or microwave the cauli-broccoli (skip this step to eat raw)
To roast:
Spread the cauli-broccoli on a non-stick baking tray and place in the oven. Bake for 10-15 min, turning half way through, so that the grains are slightly browned and softened a little. [Leave the oven on for roasting the fennel or roast the fennel at the same time - see below]
To microwave:
Transfer the cauli broccoli to a microwaveable container and cook on high for 3 minutes, stirring half way through.
Transfer the cooked cauli-broccoli to a large bowl and stir in the Double Tomato Dressing (recipe below). Set aside while you prepare the roasted fennel.
Cut the fennel into slices, top to bottom, and place on a baking tray. Sprinkle with the fennel seeds, salt and pepper, and drizzle with the olive oil. Mix together with your hands and place in the oven.
Roast the fennel until slightly charred (10-15 min), turning half way through.
When cool enough to handle, cut the roasted fennel into long strips and stir into the cauli-broccoli tabbouleh along with the finely chopped red onion.
Taste the tabbouleh and add more seasoning, dressing or herbs if needed. Flavour will improve if left in the fridge for an hour or more, but bring back to room temperature to eat it if you have time.
Serve with the almonds sprinkled over the top, alongside salads and pickles if liked.