RAINBOW CAULIFLOWER TABOULI SALAD

RAINBOW CAULIFLOWER TABOULI SALAD

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EATING COLORS

Grain free, dairy free, all vegan - rainbow tabouli salad

Tabouli Salad has been a staple in my house for as long as I can remember - as I assume is custom in most mediterranean households. It was always a fresh, simple, delicious, healthy and filling start to a meal and I have enjoyed the fresh and clean flavors - mainly because they are all so different and crispy but come together in a beautiful salad! 

I was asked to create a grain free a recipe for a cookbook and immediately thought of this healthy, delicious, fresh and versatile dish.  I added in a few differences and switched out grain for quinoa, but this recipe, that I made totally on a whim, might be my absolute favorite salad to date! Enjoy!

Ingredients:

  • 3 Cup of Quinoa

  • 4 Cups of Purple and Yellow Cauliflower

  • 2 Cups of MicroGreens

  • 4 Cups of Parsley

  • ½ Cup of cherry tomatoes

  • 4 Tablespoon of fresh lemon juice

  • ½ cup of olive oil

  • ½ tablespoon red pepper flakes

  • 1 tablespoon sesame seeds

  • Salt & Pepper to taste

  • Half of a local orange or prefered citrus

  • 1 Cup walnuts

How to:

  • Preheat oven to 375 degrees

  • Add cauliflower on a sheet pan coated in Olive Oil, Salt, Pepper

  • Place cauliflower in oven for 30 minutes or until tender - poke fork inside and if it goes through easily then its ready

  • Toast quinoa in saucepan with olive oil for 2 minutes

  • Add in 5 cups of water and bring to a boil - make sure to season until the water tastes like the sea

  • Turn heat down to simmer and leave uncovered for 15 minutes or until fluffy - make sure to fluff with a fork as it cooks every 5 minutes

  • Once finished take off burner and let cool

  • Chop parsley into very small pieces,

  • Toast walnuts in pan or oven until slightly aromatic

  • Add lemon juice, olive oil, salt, pepper, red pepper flakes together into a mason jar and mix until combined

  • Peel and slice orange into small pieces

  • Cut cherry tomatoes into small slices

  • In a large bowl, mix parlsey, tomatoes, quinoa, walnuts, orange, sesame seeds, cauliflower and microgreens

  • Pour dressing overtop and mix, mix, MIX until combined 

  • Voila! Rainbow Colored, Grain Free, Dairy Free, Tabouli Salad!

  • Also optional to add in vegan cheese such as Kite Hill Foods Ricotta

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