Рецепт Cauliflower Tabbouleh with Chickpeas #SundaySupper
A twist on the traditional Middle Eastern dish, this Cauliflower Tabbouleh with Chickpeas is made with cauliflower rice rather than bulgur plus a few extra veggies.
Tabbouleh is traditionally made of tomatoes, bulgur, onion and lots of chopped parsley. I make a big bowl of this so I can enjoy it for lunch during the week. The chickpeas add protein so all that’s needed is a bed of greens to serve this over for a healthy and satisfying lunch. Since cauliflower is in season this time of year, my first choice is to make tabbouleh with cauliflower rice.
In honor of World Vegetarian Day on October first and Vegetarian Awareness month in October, #SundaySupper members are kicking off the celebration of glorious vegetables by sharing favorite vegetable dishes this week. As the tomatoes in my garden are slowly dwindling and cauliflower is in season, I decided to make one of my favorite vegetable dishes.
I haven’t always been a fan of cauliflower, but that’s changed. It’s come a long way over the past several years, and it’s versatility continues to amaze me! It can be riced, roasted, mashed, made into a cream sauce and even pizza crust. If you haven’t tried it riced, now is your chance. All that’s necessary to “rice” it is a food processor, a grater or a sharp knife. I like to rice my cauliflower in the food processor which is the quickest way.
The most time consuming part about making this salad is making the “rice.” Once it’s ready, the vegetables are mixed in with the dressing. So why not join in the vegetable celebration and eat more veggies in October and every month for that matter? You can get started by checking out the 40+ recipes from fellow #SundaySupper members below. And many thanks to Susan at the Wimpy Vegetarian for hosting this event!
Cauliflower Tabbouleh with Chickpeas #SundaySupper Save Print Prep time Total time Author: Anne Ingredients 1 small head cauliflower ½ cup dice cucumbers 3 to 4 sliced green onions 2 diced tomatoes 2 cups chopped parsley 1 cup chick peas DRESSING: ¼ cup olive oil ¼ cup fresh squeezed lemon juice 1 clove crushed garlic Instructions break the cauliflower into pieces and place in food processor - process until cauliflower looks like rice -you may need to do this in batches for even texture. Place "rice" into a bowl add the onions, cucumbers, tomatoes and parsley and gently stir whisk the dressing together - pour into bowl and mix well **This can be made with bulgur in place of cauliflower by soaking 1 cup of bulgur in boiling water for 30 minutes. Wordpress Recipe Plugin by EasyRecipe 3.5.3208
Appetizers
Goat Cheese and Red Onion Quesadilla by The Freshman Cook
Grilled Green Tomato and Mozzarella Salad by Monica’s Table
Italian Lupini Beans by She Loves Biscotti
Marinated Olives by Cricket’s Confections
Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
Desserts
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Chocolate Zucchini Cake by Mindy’s Cooking Obsession
Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
Zucchini Blueberry Coffee Cake by Pies and Plots
Entrees
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Burrito Stuffed Peppers by Shockingly Delicious
Butternut Squash Chili with Beans by The Chef Next Door
Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
Cheesy Cauliflower Cake by Food Lust People Love
Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
Green Goddess Mac and Cheese by Moore or Less Cooking
Mujaddara by A Day in the Life on the Farm
Penne-Wise Pumpkin Pasta by Wholistic Woman
Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
Radical Reuben Sandwich by Palatable Pastime
Roasted Delicata Squash Fries with Sriracha Aioli by The Hungry Goddess
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Tomato & Feta Crustless Quiche by The Crumby Cupcake
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Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
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Tomato Vegetable Casserole by Beauty and the Beets
Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
Veggie Pasta Alfredo by Where Latin Meets Lagniappe
Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
Sides
Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
Cauliflower Tabbouleh with Chickpeas by Simple and Savory
Cheesy Broccoli Cauliflower Rice by My Life Cookbook
Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
Restaurant Style Mexican Rice by Cosmopolitan Cornbread
South African Yellow Rice by What Smells So Good?
Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
Turmeric Hummus Casserole by Dizzy Busy and Hungry
Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
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