Roasted romanesco tabbouleh with nuts recipe

Name: Roasted romanesco tabbouleh with nuts recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 very large romanesco (or two small); 200 g (7.1oz) bulghur wheat; 1 lemon, juice and finely grated zest; 1 splash olive oil, to roast with; 1 splash olive oil, to finish; 100 g (3.5oz) flaked almonds; 100 g (3.5oz) shelled pistachios; 1 large bunch fresh parsley, leaves finely chopped; 1 large bunch fresh mint, leaves finely chopped; 1 sprinkling pomegranate seeds (optional)

Servings: persons

1
Put the bulghur in a heatproof bowl and pour over at least twice the volume of boiling water.
2
Leave to stand.
3
Cut the romanesco into roughly equal sized florets (not too large, or they will burn before they cook).
4
Toss in just enough oil to coat and season.
5
Roast at 190C for 15 mins, turning once, until just starting to crisp at the edges.
6
Put the almonds and then the pistachios in a dry frying pan (youll probably need to do this in batches).
7
Dry fry, stirring now and then, until golden, then chop roughly.
8
Check the bulghur is cooked, draining off any excess liquid.
9
Toss in a bowl with the romanesco, nuts, herbs and lemon zest.
10
Season and add lemon juice and olive oil to taste.
11
Transfer to a serving bowl and scatter with pomegranate seeds, if using.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 very large romanesco (or two small), 200 g (7.1oz) bulghur wheat, 1 lemon, juice and finely grated zest, 1 splash olive oil, to roast with, and more.

Yes, Roasted romanesco tabbouleh with nuts recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted romanesco tabbouleh with nuts recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions