Roasted Cauliflower Tabbouleh
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!
Roasted Cauliflower Tabbouleh:
- 1 12-ounce bag cauliflower florets
- 1 tablespoon olive oil to roast cauliflower
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:
- 1 cup persian or english cucumber, small diced
- 1 cup roma tomato, small diced
- 1/4 cup red onion, minced
- 1/2 cup parsley, minced
- 1 tablespoon mint, minced
In a small bowl, whisk together ingredients below to make dressing:
- 1/4 cup fresh lemon juice ( I used meyer lemon)
- 2 tablespoons good quality extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground corriander
- 1/4 teaspoon smoked paprika
- freshly ground black pepper to taste
Add dressing to vegetable/herb blend and toss to coat.
Roasted Cauliflower Tabbouleh:
Instructions
-
1 12-ounce bag cauliflower florets
-
1 tablespoon olive oil to roast cauliflower
-
1 cup persian or english cucumber, small diced
-
1 cup roma tomato, small diced
-
1/4 cup red onion, minced
-
1/2 cup parsley, minced
-
1 tablespoon mint, minced
-
1/4 cup fresh lemon juice ( I used meyer lemon)
-
2 tablespoons good quality extra virgin olive oil
-
1/2 teaspoon salt
-
1/4 teaspoon ground corriander
-
1/4 teaspoon smoked paprika
-
freshly ground black pepper to taste
-
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!
8 Comments
Cathryn
Looks delicious.
Angela@grapegravy​
Thank you Cathryn!🙂 It was really yummy
overthehillontheyellowbrickroad
This is a great idea and looks delicious. I make a lot of recipes with rice cauliflower and will try this one.
Angela@grapegravy​
Thank you Cathi, it’s a very refreshing salad. Hope you enjoy!
Hannah Kaminsky
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.
Angela@grapegravy​
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.
frejaahr
This looks delicious. I love recipes with cauliflower!
xx Freja
http://whatmakesmesmileblog.com
Angela@grapegravy​
Thank you Freja! It was yummy.