Cauliflower:

• 1 head of cauliflower, cut into 1-inch florets (about 970g)

• 1 tbsp curry powder

• 1 tsp cumin powder

• 1 tsp garlic powder

• ½ tsp ground coriander

• ½ tsp smoked paprika

• 1½ tbsp olive oil

• Salt and pepper, to taste

Quick Pickled Red Cabbage:

• 3 cups shredded red cabbage (185g)

• ½ cup water

• ¼ cup apple cider vinegar or red wine vinegar

• 1 tbsp maple syrup or sugar

• 1 tsp sea salt

Tabbouleh:

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

• ¼ cup olive oil

• 2 tbsp white wine vinegar

• 2 tbsp lemon juice

• ½ tsp ground coriander

• 1 clove garlic, grated

• 2 bunches curly parsley, finely chopped (about 1 to 1.5 cups)

• ½ cup fresh mint leaves, roughly chopped

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, quartered

Tahini Garlic Sauce:

• ¼ cup tahini (50g)

• 2 tbsp lemon juice

• 1 clove garlic, grated

• ½ tsp cumin

• Salt, to taste

For Serving:

• Hummus

• Pita wedges