|15 min||1 h 15 min||1 h 30 min||5|
|1 medium head||Cauliflower|
|2 tbsp||Lemon juice|
|1 bunch||Parsley, Italian, fresh (finely chopped)|
|1/2 cup||Almond flour/meal, Bob's Red Mill|
|3/4 cup||Hummus (to serve)|
|5 tbsp||Extra virgin olive oil (divided)|
1. Preheat your oven to 180C (350F). Trim outer leaves from cauliflower and place the head in an oven proof pot that holds the cauliflower snugly.
2. Drizzle generously with olive oil and season well with salt and pepper. Bake uncovered for 1 hour and 15 minutes or until cauliflower is well browned and tender enough to cut with a butter knife.
3. Meanwhile, for the salad, combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season. Toss in the parsley and almond meal.
4. Slice the cauliflower into wedges and serve with hummus, tabbouleh and more extra virgin olive oil drizzled over. Plus lots of salt and pepper!
*Do-ahead by roasting the cauliflower, then cool and refrigerate.
To reheat, pop back in the oven for 15 minutes or until warm.
The tabbouleh is one of those rare salads that can be made ahead and will keep in the fridge for a few days, just give it a good toss before serving.