1 large cauliflower, cut into large florets, leaves separated
1 tsp ground coriander
1 lemon, juice and zest
20g/¾oz fresh mint, roughly chopped, plus extra mint leaves to serve
1 red onion, quartered
200g/7oz bulgur wheat
2 tsp ground allspice
1 tsp ground cumin
2 tbsp olive oil
2 tsp pink peppercorns, plus extra to serve
½ tsp sea salt flakes
1 tsp sea salt
400ml/14fl oz vegetable stock
100g/3½oz goats’ cheese, crumbled