CAULIFLOWER QUINOA TABOULI BOWLS
Spiced, tender roasted cauliflower, creamy and tangy tahini sauce, flavorful quinoa tabouli…these are so good!
Ingredients
FOR THE QUINOA TABOULI
- 1 cup uncooked quinoa
- 3 tbsp fresh lemon juice
- 3/4 cup fresh parsley finely chopped
- 3 –4 tbsp finely chopped fresh mint optional, approx. 6–7 large leaves
- 1 to tomato diced
- 1/2 a cucumber diced
- 1/2 tsp each sea salt and black pepper
FOR THE ROASTED CAULIFLOWER
- 1 head cauliflower chopped into small florets
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tsp each garlic powder cumin, paprika, coriander and sea salt
- 1/2 tsp black pepper
FOR THE TAHINI SAUCE
- 4 tbsp tahini
- 3 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 3 tbsp water plus more as needed to reach thick but pourable consistency
FOR THE BOWLS
- 8 kalamata olives per bowl
- 1/4 –1/2 cup red onions per bowl
- 1 cup finely chopped kale per bowl massage with a tiny bit of olive oil and lemon to soften, if desired
Instructions
- Pre-heat the oven to 400 degrees F. Chop the cauliflower into small pieces and add to a bowl with the spices, olive oil and lemon juice. Use your hands to thoroughly coat each piece. Spread on baking sheet and roast for 30-40 minutes until tender and browned.
- Cook the quinoa according to package instructions. While the quinoa is cooking, add the rest of the tabouli ingredients to a bowl. Once the quinoa is cooked, add that to the bowl and mix well.
- Add the tahini sauce ingredients to a small dish and stir vigorously until smooth and creamy, slowly adding more water to reach a thick but pourable consistency.
- Prepare 4 bowls or containers. Add a big handful of chopped kale to each and then divide the roasted cauliflower and tabouli amongst them. Add your desired amount of onions and kalamata olives to each, then finish with the tahini sauce.