Cauliflower Tabbouleh

A colorful dish that's loaded with flavor and nutrients. Full of healthy fats, protein and carbs, it can be enjoyed as a main dish or super side.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Servings:

Calories: 238kcal

Ingredients

1 cauliflower head roasted and chopped
2 cups fresh herbs finely chopped (parsley, cilantro)
1 red onion finely chopped
1 avocado diced
12 figs chopped
6 garlic cloves minced
1 cup small tomatoes
1 cup red cabbage shredded
1 can red kidney beans
1 can garbanzo beans
3 TB lemon Juice
2 TB EVOO
1/4 tsp sea salt
1/4 tsp pepper
1/2 cup plantbased cheese Miyoko's Classic Chive Cashew Milk Cheese
1/2 cup walnuts roasted

Instructions

Preheat oven to 375F.
Cut cauliflower into small chunks and put it in a large mixing bowl.
Pour a few TB of olive oil over the cauliflower.
Season generously with salt, pepper and toss gently until evenly coated.
Put cauliflower on a baking sheet and bake for 25-30 minutes.
Check the cauliflower half way through to see that it's cooking evenly.
When done roasting, set cauliflower aside to cool in a large bowl.
Combine all remaining ingredients in a bowl and gently fold it together.
Now add in the roasted cauliflower.
Sprinkle roasted walnuts on top.
Enjoy your big, beautiful bowl of colors and nutrients!
I doubt there will be any but you can store leftovers in the fridge.

Notes

Anything can be substituted with these ingredients; beans, nuts, herbs, oils and even the veggies. Use what you have on hand and make your own veggie tabbouleh!

Nutrition