Roasted Cauliflower

• 1 head of cauliflower, cut into 1-inch florets (about 970g)
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• ½ tsp smoked paprika
• 1 ½ tbsp olive oil
• Salt and pepper, to taste

Pickled Cabbage

• 3 cups thinly shredded red cabbage (185g)
• 1/2 cup water
• 1/4 cup apple cider or red wine vinegar
• 1 tbsp maple syrup or sugar
• 1 tsp sea salt

Grains

• ½ cup dried bulgur wheat or quinoa, or 1 cup couscous

Tabbouleh

• ¼ cup olive oil
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• ½ tsp coriander
• 1 clove garlic, grated
• 2 bunches curly parsley, finely chopped (about 1–1.5 cups)
• ½ cup fresh mint leaves, roughly chopped
• 1 cup cucumber, diced into 1/4-inch pieces
• 1 cup cherry tomatoes, quartered (substitute with roma if needed)

Tahini Sauce

• ¼ cup tahini (50 g)
• 2 tbsp lemon juice
• 1 clove garlic, grated
• ½ tsp cumin
• 3–4 tbsp water (to thin)
• Salt, to taste

To Serve

• Hummus
• Pita wedges, warmed or toasted
• Optional hot sauce