cauliflower

This recipe is an updated version of the raw cauliflower tabbouleh I posted almost three years ago. As Beyonce says, sometimes things need a little upgrade. The original recipe is pretty awesome so I didn’t make many changes — just a few small upgrades like the addition of apple cider vinegar, mint and cucumber.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

I also took new photos. The old ones weren’t my best work.

It’s crazy to me how much my photography skills have changed in the past few years. I’m still using the same ol’ camera I purchased back in 2010 — I just know how to use it now. I still don’t consider myself a pro but overall, I’m pretty proud of how far I’ve come in terms of photography.

Okay, back to the recipe…

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

I’ve made traditional tabbouleh with bulgur wheat before. I’ve also made a quinoa version that’s quite delicious, but I think the cauliflower version is my favorite. It’s light, flavorful and packed with fresh veggies — perfect for serving during the spring and summer months.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

You can eat it on it’s own for a light meal. Although, I’d probably add some chickpeas or black beans for a little more sustenance if I was going to do that. If you want to go the more traditional route you can serve it with pita, hummus and falafel. Yum.

Oh man, that reminds me that it’s been way too long since I’ve had falafel. That needs to be remedied soon — perhaps with these falafel tacos

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

I brought it to a little get-together last weekend and everyone really liked it. So yeah, it’s party tested as well! Just bring along some pita bread or pita chips for dipping if it’s more of a finger food event. :)

4.0 from 1 reviews
Cauliflower Tabbouleh
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 medium to large head of cauliflower
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • ½ cup packed fresh mint leaves, chopped
  • 3 green onions, thinly sliced
  • 1 cup cherry or grape tomatoes, quartered or halved (depending on size)
  • 1 cup cucumber, peeled and chopped
  • ½ cup kalamata olives, pitted and chopped
  • 3 small cloves of garlic, minced
  • ¼ cup fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh grated turmeric (or ½ teaspoon ground turmeric)
  • ½-1 teaspoon fine sea salt
  • ¼ teaspoon black pepper
Instructions
  1. Cut the cauliflower to remove the stem and the chop into pieces small enough to fit into your food processor.
  2. Place the cauliflower in food processor and pulse until the cauliflower pieces turn into "cauliflower rice”. You may have to do this in batches, depending on how large your processor is.
  3. Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
  4. Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
  5. Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Nutrition Information
Serving size:  Calories: 152 Fat: 11g Carbohydrates: 12g Sugar: 3g Fiber: 3g Protein: 3g

{ 17 comments }

I think 2014 is going to be the year for cauliflower — from cauliflower pizza crust to cauliflower fried rice and mashed cauliflower, it seems like this cruciferous vegetable is becoming a go-to for making healthy versions of comfort foods. Most of you know that I’m a huge fan of the cauliflower pizza crust. I’ve actually been working on a vegan version, which I hope to post soon. But in the meantime, I have another cauliflower delight to share. Thanks to Real Simple I recently found out that cauliflower popcorn is a thing. Yes, popcorn!

Healthy Cauliflower Popcorn / Kettle Corn

Regular popcorn is actually pretty healthy on it’s own, especially if you air pop it and eat it plain. It’s a whole grain and low in calories, which is nice for volume eaters that like to snack (a.k.a. me). I actually keep kernels on hand and use the brown paper lunch bag trick to pop mine when I’m craving popcorn. Works like charm!

Healthy Cauliflower Popcorn / Kettle Corn

Once I found out that cauliflower popcorn was a thing, I knew I needed to try it! I quickly decided I should probably make a kettle corn version since it’s my favorite type of regular popcorn. Sweet and salty combos are the simply the best!

Healthy Cauliflower Popcorn / Kettle Corn

The trick to making cauliflower popcorn is roasting! Roasting brings out the natural sugars in vegetables. And if you cook the veggies long enough, they also get a crispy texture. That’s exactly what happens with the cauliflower.

Yes, I could have simply called this recipe maple roasted cauliflower but kettle corn is infinitely more fun. Plus, you could totally whip up a batch of this cauliflower to snack on during a movie. It’s a great way to sneak in a serving (or two) of veggies and I’m sure kids would love it!

Healthy Cauliflower Popcorn / Kettle Corn

Plus it’s healthy, absolutely delicious and as it would turn out, just as addictive as regular kettle corn. :)

If you’re not into kettle corn — we can’t be friends — just kidding, simply omit the maple syrup and just use the coconut oil and salt.

5.0 from 2 reviews
Healthy Cauliflower Popcorn / Kettle Corn
 
Cook time
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One warning — the cauliflower pieces shrink down quite a bit. If you’re serving more than one or two people, you’ll want to make a double batch and use two baking sheets.
Author:
Serves: 2
Ingredients
  • 1 small/medium head cauliflower, cut into small florets (about 8 cups)
  • 1 Tablespoon coconut oil, liquid
  • 1 Tablespoon maple syrup
  • ½ teaspoon sea salt
Instructions
  1. Heat oven to 425° F.
  2. In a large bowl, stir together cauliflower, oil, maple syrup and ½ teaspoon salt.
  3. Transfer to a baking sheet and spread in a single layer. Make sure the cauliflower pieces aren’t too crowded on the baking sheet or they will steam instead of roasting.
  4. Roast, stirring twice, until golden brown and tender, about 30 minutes. Serve hot.

Plus it’s healthy, absolutely delicious and as it would turn out, just as addictive as regular kettle corn. :)

{ 18 comments }

Healthy Pizza with a Cauliflower Crust

September 10, 2012
Healthy Pizza with a Cauliflower Crust

I was planning to share a quinoa, kale and tofu skillet recipe this morning, however plans changed after I had one bite of the pizza I made last night for dinner. Don’t get me wrong, the kale and tofu dish is great (I’ll still post the recipe sometime this week). However, this pizza isn’t your […]

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