Hearty Cauliflower Tabouli

The flavors of the Mediterranean, the appetite of a workoutaholic.

The flavors of the Mediterranean are always refreshing to me. Fresh lemons, herbs, garlic, yogurt… These all scream Greece and Turkey to me!

I love tabouli. For the uninitiated, it’s a very simple and fresh salad mainly consisting of parsley and lemon. The acid combined with the fresh verdant tang of parsley just makes me feel… Healthy. I feel almost a glow putting that much green into my belly.
I was walking through Trader Joe’s the other day looking for a snack and BAM they had a big red, attraction-garnering sign saying NEW PRODUCT. Of course, I had to check it out, and whaddayaknow they had created Cauliflower Tabouli! Replacing the standard bulgur wheat with rice cauliflower, they managed to remove the carbs and retain MOST of the texture.

It was pretty tasty! Acidic, slightly briney but also a little soggy, it was a great packaged rendition.

It was good enough to inspire me to create a hearty salad built out of those flavors. Having family staying with us recently, this is built to serve 8, so definitely cut down on the quantities for smaller servings. For those that know me, I’ve started putting whole grains and good carbs back into my diet and I am feeling great for it, so for bite and flavor, I’ve mixed whole wheat berries with riced cauliflower.

There are a lot of ingredients, but the preparation is simple enough.

Hearty Cauliflower Tabouli
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Prep Time 15 Minutes
Cook Time 1.25 Hours
Servings 8 Serves
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The flavors of the Mediterranean, the appetite of a workoutaholic.

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Ingredients
Cauliflower Wheat
Dressing
Salad Ingredients

Change serving size:

Serves
Cauliflower Wheat
Dressing
Salad Ingredients

Change serving size:

Serves
Ingredients
Cauliflower Wheat
Dressing
Salad Ingredients

Change serving size:

Serves
Cauliflower Wheat
Dressing
Salad Ingredients

Change serving size:

Serves
Instructions
  1. Into a big pot of boiling water, add wheat and black eyed peas. Simmer for 1 hour, then drain. Mix in cauliflower and salt to hot mixture to partially cook.
  2. Meanwhile, whisk all dressing ingredients together. Set aside.
  3. Add all salad ingredients except the Spinach and sunflower seeds to a large bowl. Add dressing and mix.
  4. To assemble, lay down a bed of Spinach, top with cauliflower mixture and salad ingredients and garnish with sunflower seeds.
Nutrition
Serves: 8 Serves
Calories Per Serve: 356kcal
Macros
Protein: 11g
Carbs: 48g
Fat: 16g
Protein: 11g Carbs: 48g Fat: 16g
Micros
Calcium 5% Sodium 343mg
Vitamin A 62% Vitamin C 156%
Iron 10% Potassium 475mg
Others
Dietary Fiber 11g Sugars 4g
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