CAULIFLOWER QUINOA TABOULI BOWLS
SERVES 4 CALORIES: 445
INGREDIENTS
​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 (optional, 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
• juice of 1 lemon
• 1 tsp each garlic powder, cumin, paprika, coriander and sea salt
• 1/2 tsp black pepper

FOR THE TAHINI SAUCE

• 4 tbsp tahini
• 3 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1 tsp garlic powder
• 3 tbsp water plus more as needed to reach thick but pourable consistency

FOR THE BOWLS

• 8 kalamata olives per bowl
• 1/4–1/2 cup pickled red onions per bowl
• 1 cup finely chopped kale per bowl (massage with a tiny bit of olive oil and lemon to soften, if desired)

INSTRUCTIONS

1. Pre-heat the oven to 400 degrees F. Chop the cauliflower into small pieces and add to a bowl with the spices, olive oil and lemon juice. Use your hands to thoroughly coat each piece. Spread on baking sheet and roast for 30-40 minutes until tender and browned.
2. 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.
3. Add the tahini sauce ingredients to a small dish and stir vigorously until smooth and creamy, slowly adding more water to reach a thick but pourable consistency.
4. 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 your desired amount of pickled onions and kalamata olives to each, then finish with the tahini sauce.

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