This title probably has far too many alliterations and rhyming vowels in it.
No scratch that. It definitely has too many alliteration and rhyme in it. But who cares? This dish was simply too life-changing, mind-blowing, heart-warming for me to ever care about such trivialities like wordplay.
Mark my words, dearest readers: THIS. WILL. BLOW. YOUR. MIND. (and taste buds, for that matter)
But enough with this uncontrollably euphoric gibberish! I’m assuming you all would like to know more details about this “cauliflower tabouleh with glazed tempeh”, right?
Cauliflower tabouleh, as the term suggests, is a tabouleh made with cauliflower (duh.). So instead of using couscous, I blitzed an entire cauliflower into my blender until it looked like couscous grains. I then tossed in some heavenly healthy hemp seeds, toasted almond flakes, cumin, fresh mint, lots of pomegranate seeds and last but not least topped it all off with a devilishly delicious dressing of harissa and maple syrup.
This tabouleh on its own already is the tastiest thing you can ever imagine –and a brilliant lunch alternative!- but since I wanted to make the meal a bit more substantial, I added some glossy glazed tempeh; the sticky glaze made with –again!- maple syrup and harissa.
For the tempeh:
- 100gr tempeh, cut into thick strips
- 1 tbsp mapley syrup
- ¼ tsp harissa pasta
For the cauliflower tabouleh:
- 1 small cauliflower
- 2 spring onions, finely chopped
- 3 tbsp mint
- ½ pomegranate
- 1 tbsp hemp seeds
- 4 tbsp almond flakes, toasted
- ¼ tsp sumac
- ½ tsp cumin
- 1 tbsp maple syrup
- 2 tbsp olive oil
- ¼ tsp harissa
- Pinch of salt
- Put the mint and cauliflower together in a blender and mix until the cauliflower has a couscous texture.
- Transfer the cauliflower and mint mix to a large bowl and add the pomegranate seeds, spring onions, hemp seeds, toasted almond flakes and spices.
- Mix the harissa, maple syrup and harissa together and pour over the cauliflower mix. Stir well and season with salt to taste.
- Meanwhile, fry the tempeh in a pan until golden brown. Pour the mix of maple syrup and harissa over the top and lower the heat. Let the tempeh caramelize.
- Serve the cold cauliflower tabouleh with the hot and glazed tempeh