Roasted Cauliflower Tabbouleh
Featured,  Recipe's,  Salads,  Veggies

Roasted Cauliflower Tabbouleh

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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!

Roasted Cauliflower Tabbouleh

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.

Roasted Cauliflower Tabbouleh

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.

Roasted Cauliflower Tabbouleh

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!

Roasted Cauliflower Tabbouleh

Roasted Cauliflower Tabbouleh:
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: cauliflower, roasted califlower, salads
Author: angela@eatlivehappy
Instructions
  1. 1 12-ounce bag cauliflower florets
  2. 1 tablespoon olive oil to roast cauliflower
  3. 1 cup persian or english cucumber, small diced
  4. 1 cup roma tomato, small diced
  5. 1/4 cup red onion, minced
  6. 1/2 cup parsley, minced
  7. 1 tablespoon mint, minced
  8. 1/4 cup fresh lemon juice ( I used meyer lemon)
  9. 2 tablespoons good quality extra virgin olive oil
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon ground corriander
  12. 1/4 teaspoon smoked paprika
  13. freshly ground black pepper to taste
  14. 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!

Roasted Cauliflower Tabbouleh

 

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