cauliflower asparagus tabbouleh

You’ll love this light and flavorful Cauliflower Asparagus Tabbouleh! Packed with veggies and it uses cauliflower rice to keep it low carb and gluten free!

Update update update, you guys!! We are COMPLETELY moved out of Philly. Holy smokes, it feels so weird and exciting, but moving days always prove to be a roller coaster. There is always something you don’t prepare for. For us the first hiccup started at 8am when our power went off. WHATTT?! I know.

I had to get on the phone and deal with that. Then the truck couldn’t fit down the street even though they did a million measurements months beforehand and said it could. THEN they didn’t bring any boxes even though J did the whole “full pack” option.

Long story short all these hiccups were easily dealt with and although is was an all day into the night 10pm Chipotle, midnight bedtime kind of situation, that’s life and it went pretty smoothly.

I got sentimental when the house was empty and echo-y and we pulled away for the last time. It was our first family home and I took a moment to just look at it and acknowledge that it served us well.

Ok, but enough of that. I want to write a whole separate Philly post that I will inevitably ball my eyes out as I write it (how long can you blame postpartum hormones?). You’ll love it.

Anyway, I’ve seen tabbouleh around and have always wanted to try it. I love easy and light vegetarian dishes that can serve for weeknight meals, or a meal prep type of thing. The problem is tabbouleh is traditionally made with Bulgur which is wheat and not the best for our dietary needs. Solution? CAULI! Cauli seems to be my go to solution, I don’t think it gets the credit it deserves!

So, I made a tabbouleh with cauliflower and it was SO DELISH, I can’t even begin to tell you know much I love it. So let’s get to it and make some Cauliflower Asparagus Tabbouleh. It going to be my go to dish this summer. Plus I’m a really pick asparagus eater and this was probably one of my favorite way to consume it. I LOVE the blend of flavors, and the lemon is such a nice, light touch.

First, toss the asparagus with the olive oil and sea salt. Place them on a lined baking pan and roast for 15 minutes.

While the asparagus is cooking, coarsely cut your cauliflower into florets.

Put it through your food processor with the shredding attachment. This will rice your cauli!

Place the cauliflower in a large skillet with 2 tablespoons extra virgin olive oil and cook for about 5 minutes, stirring occasionally. Turn the heat to low and keep it on the heat until the asparagus is ready.

Rinse out your food processor. Remove the asparagus from the pan when they’re done roasting and place them in the food processor with the regular blade.

Add 2 garlic cloves and sea salt. Process until finely chopped.

Add the asparagus to a large bowl. Add the halved grape tomatoes, parsley, scallions, mint, lemon juice, salt and pepper. Add the cauli and mix everything together in the large bowl. Transfer everything into a serving bowl and dig in!!

Cauliflower Asparagus Tabbouleh

★★★★★ 5 from 1 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 4 1x

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Description

You’ll love this light and flavorful Cauliflower Asparagus Tabbouleh! Packed with veggies and it uses cauliflower rice to keep it low carb and gluten free!

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Scale 1x2x3x

Ingredients

• 1 bunch asparagus
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 medium cauliflower head
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1/2 teaspoon sea salt
• 1 cup grape tomatoes, halved
• 1/4 cup flat leaf parsley, chopped
• 2 scallions, chopped
• 2 tablespoons mint, finely chopped
• 1 tablespoon lemon juice
• salt and pepper to taste

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Instructions

1. Preheat oven to 400F.
2. Toss the asparagus with the olive oil and sea salt. Place them in a single layer on a lined baking pan and roast for 15 minutes.
3. While the asparagus is cooking, coarsely cut your cauliflower florets.
4. Put the florets it through your food processor with the shredding attachment. This will rice your cauli!
5. Place the cauliflower rice in a large skillet with 2 tablespoons extra virgin olive oil over medium high heat and cook for about 5 minutes, stirring occasionally.
6. Turn the heat to low and continue to keep warm, stirring occasionally.
7. Rinse out your food processor. Remove the asparagus from the pan when they’re done roasting and place them in the food processor with the regular blade.
8. Add 2 garlic cloves and sea salt to the asaragus. Process until finely chopped.
9. Add the asparagus to a large bowl with the cooked cauliflower rice.
10. Add the halved grape tomatoes, parsley, scallions, mint, lemon juice, salt and pepper.
11. Mix everything in the large bowl.
12. Transfer to a serving bowl and dig in!!

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Nutrition

• Serving Size: 4
• Calories: 199
• Sugar: 7g
• Sodium: 684mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Carbohydrates: 16g
• Fiber: 7g
• Protein: 6g

Enjoy!! xo