Happy Monday!! I can’t believe there’s only 2 weeks left of summer until school starts!! This summer seemed to fly by incredibly fast. Looking back it makes sense as I was working full-time, taking 3 classes, working on my blog/ebook, getting together with friends and family, and trying to enjoy the beautiful weather.. But then again, when am I not that busy! With school and fall just around the corner I’m working on recipes that are great for lunches and snacks on the-run, healthy breakfast options, and quick dinner ideas so stay tuned! For now, I have a salad idea that would be great for final summer BBQs or simply a light dinner! As bulgur wheat in traditional tabouli is not gluten-free this is a great alternative that is just as tasty. Don’t worry about the cauliflower being too overpowering. All of the herbs and garlic mask the cauliflower pretty well. I threw in a can of chickpeas (which is not in traditional tabouli) for protein and to make it more filling.
*Tip: This recipe makes enough tabouli to feed an army. It’s great for BBQ’s or family get-togethers! Divide the recipe in half if you don’t want left overs for days!
- 1 head of cauliflower, chopped into large pieces
- 1 pint of cherry tomatoes
- 1 c cucumber, chopped
- 1/2 red onion, chopped
- 1/4 c fresh mint, chopped
- 3/4 c fresh parsley, chopped
- 1/4 c olive oil
- 3 tbsp lemon juice
- 5 cloves of garlic, minced
- 1 can of chickpeas, drained and rinsed
- Put the chopped cauliflower into a food processor. Pulse until the cauliflower has been chopped into small, grain-like pieces (the cauliflower is replacing bulgur wheat so you want it to be fine)
- In a small bowl, whisk the olive oil, lemon juice, and garlic
- Transfer the cauliflower into a large bowl and mix with the remaining ingredients. Add the dressing and mix well.
- Refrigerate until ready to eat!