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Roasted cauliflower tabouleh
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Roasted Cauliflower Tabbouleh:

This Roasted Cauliflower Tabbouleh is loaded with fresh vegetables, parsley and mint then tossed with a bright lemony vinaigrette.
Course Salad, Side Dish
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword cauliflower, roasted califlower, salads
Prep Time 15 minutes
Cook Time 20 minutes
cooling time 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 140kcal
Author angela@mealstreetkitchen

Ingredients

  • 12 ounces bag cauliflower florets
  • 1 tablespoon olive oil to roast cauliflower
  • 1 cup persian or english cucumber small diced
  • 1 cup roma tomato small diced
  • 1/2 cup parsley minced
  • 1/4 cup red onion 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

Instructions

  • 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.

Nutrition

Calories: 140kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 325mg | Potassium: 516mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1268IU | Vitamin C: 67mg | Calcium: 47mg | Iron: 1mg