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 (approx. 6–7 large leaves)
- 1 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
- spritz of fresh lemon juice
- 1 tsp each cumin, paprika, coriander and sea salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
For the Tahini Sauce
For the Bowls
- kalamata olives
- pickled red onions (see notes)
- finely chopped kale (massage with a tiny bit of olive oil and lemon if desired)
- Make the roasted cauliflower. Pre-heat the oven to 425 degrees F. Chop the cauliflower into small pieces and add to a bowl with the spices, olive oil and a spritz of lemon juice. Use your hands to thoroughly coat each piece. Spread on baking sheet (I used a silicone baking mat) and roast at 425 degrees for 45 minutes.
- Make the quinoa. 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.
- Make the tahini sauce. Add the tahini sauce ingredients to a small dish and stir vigorously to combine. It will be smooth and creamy when it’s done.
- Assemble the bowls. 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 pickled onions and kalamata olives to each then finish with the tahini sauce.
To make pickled onions, add 1 sliced red onion to a bowl then pour boiling water over them and let sit for 15 minutes. Drain then place the sliced onion in a jar or glass container of choice. Cover with white vinegar to cover and add a spoonful of organic sugar. Let them sit 30 minutes and they’re ready to eat. Store in the fridge for up to 2 weeks.
Keywords: quinoa, cauliflower, quinoa tabouli, roasted cauliflower, tahini sauce