Cauliflower, Lemonade Apple and Butternut Squash Tabbouleh


Hearty Plant-Centric


Fresh, Herby & Savory

Makes 6-8 cups


1 large cauliflower
½ butternut squash
Olive oil, for drizzling
1 teaspoon ground cumin
½ cup green onion, thinly sliced
½ cup fresh flat leaf parsley, finely chopped
½ cup fresh mint, finely chopped
1-2 Lemonade apples, quartered and finely sliced
¼ cup raisins
¼ cup pumpkin seeds, toasted
⅔ cup crumbled feta cheese (optional)


Juice of one large lemon
2 tablespoons pomegranate molasses
Salt, to taste
Freshly-ground pepper, to taste




Preheat the oven to 400°F and line a baking tray with parchment paper.

Cut the cauliflower in half and remove the leaves. Cut one half into florets and place the florets with the leaves on the baking tray. Cut the butternut squash into chunks and place on the same baking tray. Drizzle with olive oil and cumin seeds, then roast for 20-30 minutes until golden brown and tender.

Meanwhile, roughly chop the remaining cauliflower and place in the bowl of a food processor. Pulse until finely chopped. Combine the chopped cauliflower in a large bowl with the green onion, parsley, mint, sliced apple, raisins, and pumpkin seeds.

Mix all the dressing ingredients together in a small bowl and pour it over the cauliflower bowl, tossing to fully combine. Add in the roasted cauliflower and butternut squash and top with feta, if desired.

Serve immediately.



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