This may be different to a traditional Middle Eastern tabbouleh, yet it tastes just as delicious! It's tangy, fresh, and full of nutritious ingredients, making it a perfect salad! It's also full of colors, so you can make sure you're always eating a rainbow!
Cauliflower has been all the rage recently, and there's no surprise why! Cauliflower is a versatile cruciferous vegetable that has a multitude of uses. It can be made into a pizza crust or rice, or used in a salad like this recipe. It is packed with vitamins and fibers, making it a filling and nutritious addition to any salad, and contains anti-inflammatory components.
This recipe also contains pine nuts, which not only add a variety of textures, but they are a great addition of healthy fats and antioxidants to any dish. They contain magnesium, which is great for a boost of energy. The addition of feta cheese is also great for creating different textures and adds a salty tang to this salad. To make this salad vegan, simply omit the feta.
The cauliflower and onions are both on EWG's - Environmental Working Group - Clean 15 list, which means that you can safely buy these vegetables from the grocery store without seeking out their organic counterparts. However, the tomatoes are on EWG's Dirty Dozen list, meaning they contain pesticides and should therefore be bought organic where possible.
If you recreate this recipe, be sure to post it on Instagram and tag us @newyorkcitynutrition; we love to see you eating delicious, nutritious foods!
Total: Under 20 minutes
¼ cup + 2 tablespoons extra virgin olive oil
½ bag cauliflower rice*
½ red onion, diced
2 cloves garlic, minced
3 tablespoons red wine vinegar
1 small cucumber, diced
½ pint cherry tomatoes, quartered
4-6 mint leaves, thinly sliced
1 tablespoon parsley, dried
1 tablespoon pine nuts
2 oz. feta cheese
Pinch Himalayan Pink salt
Fresh black pepper
*Alternatively, you can make cauliflower rice at home using this recipe.
Heat 2 tablespoons olive oil in a large skillet.
Add cauliflower and sauté over medium heat until cauliflower is tender, about 7 minutes.
Transfer to a bowl and stir in red onion and garlic. Set aside to cool slightly.
In a dry pan, toast the pine nuts on medium heat for a minute until fragrant. Set aside.
When cauliflower is still warm, stir in red wine vinegar and ¼ cup extra virgin olive oil (add more oil if needed). Let cool completely.
Mix in cucumber, cherry tomatoes, mint, parsley, pine nuts and feta. Season with salt and pepper to taste. Optionally chill for 30 minutes before serving.
Remember, eating healthy doesn't have to look boring!
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