Roasted Cauliflower Tabbouleh
This Roasted Cauliflower Tabbouleh is loaded with fresh vegetables, parsley and mint then tossed with a bright lemony vinaigrette.
I just love Mediterranean flavors. Lemons, olives, tomatoes, etc… Everything is so fresh and bright tasting.
Tabbouleh, a bulghur wheat and parsley salad, is no exception. It is loaded with fresh vegetables and then tossed with a bright lemony vinaigrette.
Traditionally served alongside bowls of hummus, baba ghanoush, fresh baked pita bread, falafel and yogurt sauce (similar to greek tzatziki sauce) as the start of the meal.
Instead of using bulghur, I decided to make this fresh lemony salad with roasted cauliflower. Oh my goodness, it turned out so yummy!
Serve this fresh yummy salad with grilled or roasted meats, fish or seafood or with your favorite vegetarian dish. The lemony flavor of this salad is a great complement to just about anything you serve.
You just gotta try it! This Roasted Cauliflower Tabbouleh would make the perfect side dish for Lemon Rosemary Grilled Chicken or Chicken Souvlaki with Tzatziki Sauce.
Make sure to have lots of pita bread and tzatziki sauce to serve with it. This will make a perfect healthy side dish for BBQ season. It would also be an awesome taco condiment. Try it on some grilled chicken or fish tacos. Yum!
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1 12-ounce bag cauliflower florets
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1 tablespoon olive oil to roast cauliflower
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1 cup persian or english cucumber, small diced
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1 cup roma tomato, small diced
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1/4 cup red onion, minced
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1/2 cup parsley, minced
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1 tablespoon mint, minced
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1/4 cup fresh lemon juice ( I used meyer lemon)
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2 tablespoons good quality extra virgin olive oil
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1/2 teaspoon salt
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1/4 teaspoon ground corriander
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1/4 teaspoon smoked paprika
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freshly ground black pepper to taste
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Place cauliflower florets in food processor and pulse a few times, until they are in small uniform pieces a little larger than riced cauliflower. Toss with 1 tablespoon of olive oil (I used lemon/garlic infused oil from previous post) and season with salt and pepper. Roast cauliflower in a 425 degree F oven until golden brown and tender. About 20 minutes or so. Cool completely.
In a mixing bowl, add cooled cauliflower and the following ingredients: cucumber, roma tomato, red onion, parsley and mint.
In a small bowl, whisk together remaining ingredients to make dressing.
Add dressing to vegetable/herb blend and toss to coat.
Enjoy!
Looks delicious.
Thank you Cathryn!🙂 It was really yummy
This is a great idea and looks delicious. I make a lot of recipes with rice cauliflower and will try this one.
Thank you Cathi, it’s a very refreshing salad. Hope you enjoy!
I’ve seen a few cauliflower tabbouleh recipes before that use raw cauliflower, but this sounds so much better! I love the flavor of roasted cauliflower all by itself, so I can only imagine how delicious it is in this salad.
Thank you Hannah! I just love roasted cauliflower too. I like to toss mine with olive oil, a grind of fresh garlic Salt and just a touch of balsamic vinegar before roasting. So yummy! Hope you enjoy the tabbouleh.
This looks delicious. I love recipes with cauliflower!
xx Freja
http://whatmakesmesmileblog.com
Thank you Freja! It was yummy.
Making this today. Already have roasted cauliflower in the fridge.
It really sounds so good.
Wonderful!! I hope you enjoy it!😊
Looks absolutely yummy!! 🙂
Thank you so much 😁