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  • Liz Hoobchaak

Roasted Cauliflower Quinoa Tabouli Bowl

This light and healthy Mediterranean salad is made with quinoa instead of the traditional bulgar, so it’s gluten-free! Quinoa is also a pseudo-grain as it technically is a seed and is a great source of protein and fiber.

The star of this dish is all the fresh herbs and bright citrusy dressing while the caramelized cauliflower adds a great nutty flavor.

Add the tabouli and cauliflower to a bed of lettuce and garnish with some olives or avocado and you have a filling and tasty all plant-based meal.


1 cup cooked quinoa

1 large head of cauliflower

1 large cucumber

1 pint of cherry tomatoes

1/2 cup fresh chopped mint

1/2 cup fresh chopped parsley

2 tbsp olive oil

1/2 tsp salt


4 tbsp olive oil

1 shallot, finely diced

1 clove garlic, finely diced

Juice from 2 lemons

Zest from 1 lemon

1/2 tap salt


  1. Preheat oven to 400°F. Place cauliflower florets on a baking tray, drizzle with olive oil and salt and roast until caramelized, approximately 25 minutes.

  2. While the cauliflower is roasting, cook quinoa per package instructions.

  3. Finely chop cucumber, tomatoes, mint and parsley and place in a large bowl.

  4. Once quinoa is cooled, add it to the bowl and mix together to make tabouli.

  5. Prepare the dressing by whisking the ingredients in a small bowl.

  6. Pour 3/4 of the dressing over the tabouli, saving a bit to drizzle on top.

  7. Add the tabouli and roasted cauliflower to a bowl of mixed greens dressed in olive oil, garnish with some olives, drizzle with remaining dressing and enjoy!

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