Cauliflower florets, spiced with cumin, sweet paprika and cinnamon and air-fried, are topped with toasted bulgur to make this meze, bringing Moroccan cuisine's warm spice sensibility to the table. Its vegetable-heavy base keeps it low in carbohydrate while the bulgur adds a light whole-grain touch.
Toss the cauliflower florets with the olive oil, cumin, sweet paprika, cinnamon and salt.
Spread the cauliflower in the air fryer basket and cook at 200°C for 15 minutes, until the edges lightly char. If you do not have an air fryer, roast it in an oven at the same temperature for 15 minutes instead.
Toast the bulgur in a dry pan for 7 minutes and mix it with the roasted cauliflower.
Drizzle with lemon juice, scatter parsley on top and serve.
Do not cut the cauliflower florets too small, or they can dry out and toughen in the air fryer. If you do not have an air fryer, roast them in an oven at the same temperature for 15 minutes instead. Allergens: contains wheat (gluten, from the bulgur).
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