This one is a showstopper thanks to all of the amazing colours and textures. If you're serving a crowd, plate it on a large flat plate and wow your guests. Even better, its super nutritious and gentle on the planet.
4 handfuls of raw cauliflower florets. About 1/2 - 1 cauliflower head, depending on the size. Keep the leaves!
1 tsp ground tumeric
240g raw bulgur wheat
2 handfuls fresh rocket leaves
Pickled red onions (you can buy these in the fresh deli section of supermarkets)
2 tsp harissa paste (I used a fairly runny, not to spicy paste)
1 tsp nigella seeds
Preheat the oven to 220 degrees Celsius. Place the cauliflower in a roasting tray and drizzle with a little oil and sprinkle over the turmeric. Season with salt and pepper. Roast for about 15 minutes or until starting to blacken.
Cook the bulgur wheat as per pack instructions.
On a large plate, serve up the bulgur, rocket and cauliflower leaves (shred them if they are large). On top, place the roasted cauliflower.
To finish, dollop over the tahini sauce, the harissa paste and the picked red onions (drained). Sprinkle with nigella seeds.
Serve as a main for a quicker lunch or a side salad as part of a feast!