Suitable for Vegans
Serves 6-8 as a side dish or 4 as a main
Prep time 20 minutes
Cook time 1 hour
Nutritional values as main or side:
* Available at Holland & Barrett
Repeat the process with the bulgur wheat when you have 15-20 minutes left on the barley.
Meanwhile, preheat the oven to 200ºC/180ºC fan/gas mark 6. Heat the olive oil in a small pan with the coriander seeds and cumin seeds. Trim the cauliflowers into medium-sized florets and place on a baking tray. Once the oil is hot and the spices begin to sizzle, carefully drizzle the oil and spices over the cauliflower. Add a little seasoning and then roast for 25-30 minutes or until cooked through and lightly golden.
Once the grains and cauliflower are cooked, combine in a bowl with the lemon juice and extra virgin olive oil. Break up the nuts and add in the chilli flakes, pomegranate seeds and chopped parsley. Pile on to a large plate and serve immediately.
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