This super healthy Cauliflower Tabbouleh is full of bright vegetables and tossed with a lemony, garlic dressing. Make this far ahead for lunches and feel extra good about eating your veggies.
Weekends are tough around here in the eating department. I do okay when I have a stash of healthy eats in the fridge but some weekends are so busy, we just run from one sporting event to the other with lots of eating out in between. Other times, we are so tired that we just order pizza. I can’t resist eating it. I would say I use the 80/20 rule for healthy eating. During the week, I do okay when I have the time to prepare healthy foods, but on the weekends all bets are off and I indulge. Diets have never worked for me, because if I feel like something is off limits I always crave it more. I have to be surrounded by healthy food that tastes good and keep the bad stuff out of the pantry (ie., cookies, chips and cereal).
The key to eating healthy is making your healthy food taste and look good, like this Cauliflower Tabbouleh. Isn’t it gorgeous? I can’t live on dry chicken breasts and salads with no dressing. That’s not going to work for me long term. I feel better when I eat whole, seasonal and clean foods. This salad takes a few minutes to prepare but it makes a huge batch that stays fresh in the fridge for several days. Sometimes I add more protein from leftover dinner the night before, other times I eat it straight up. If I’m feeling like I’ve been a good eater that day, I’ll sprinkle it with a bit of feta. It adds a great saltiness that brings it all together.
If you don’t like vegetables, you won’t like this. I’m not going to lie! It’s only as good as the fresh veggies and herbs you put in, so make sure everything is fresh. The dressing can be adjusted to taste by adding more olive oil, more lemon and more seasonings. Please don’t forget the salt. It’s very important to the dressing and is the only seasoning besides pepper.
Pulsing your cauliflower in the food processor makes it resemble quinoa or rice. It tastes very mild and adds a good crunchy texture to this salad without being overwhelming in the flavor department. Once you learn to make cauliflower like this, you can use it to replace carbs in so many ways.
Tabbouleh Cauliflower is infinitely adaptable because of it's mild flavor, so give it a try. My kids are still wary of it, but I’ll keep trying until I find one they like. In the meantime, this salad is all mine and I can’t wait to eat it while watching the sunset. Kids stay inside – this is momma time.
Get your healthy on with this vegetable filled Cauliflower Tabbouleh via @seasonalcrav Tweet this
Makes 10 servings
- 1 head cauliflower, pulsed in food processor to be size of rice or quinoa
- 1 14 oz. can chickpeas, rinsed
- 1 English cucumber, diced small
- 1 cup chopped parsley
- 1/2 cup chopped mint
- 2 spring onions, diced small
- juice of two lemons
- 1/3 cup olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Combine cauliflower and next 5 ingredients (through onions) in a large bowl. Combine lemon juice and remaining ingredients in a small bowl; add to cauliflower and toss well.
(Recipe adapted from The Food Network)