This super healthy Cauliflower Tabbouleh will make you feel like you are on the right track. It is full of bright vegetables and tossed with a lemony, garlic dressing. Make this for ahead for lunches and feel 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. Check out these cool ways to enjoy cauliflower…
- Cauliflower Rice from Minimalist Baker
- 10 Cauliflower Recipes from Hellawella
- Cauliflower Pizza Crust from Katie Lee
- 15 Minute Cauliflower Fried Rice from Pinch of Yum
- Cauliflower Bread Sticks from Fast Paleo
- Cauliflower Tortillas from Paleo Leap
- Cauliflower Wraps from Empowered Sustenance
Cauliflower is infinitely adaptable because of its’ 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.
- 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
- 1/2 - 1 cup of chopped parsley
- 1/2 cup chopped mint
- 2 spring onions diced small
- For Dressing:
- juice of two lemons
- 6-7 Tbsp olive oil
- 1 tsp diced garlic
- 1 tsp salt
- 1/4 tsp pepper
Break the cauliflower into smaller pieces and place in the food processor. Pulse it 5-10 times depended on desired size.
Add all ingredients up to dressing and toss.
Put all dressing ingredients into a jar and shake well.
Dress salad and taste. Add more salt, pepper and lemon as needed.
This recipe was adapted from this one at Food Network.
Need more salads?