Vegan Option (See Notes Below)
If you are looking for a delicious, filling, new, and exciting salad recipe, you’ve come to the right place! Not only will this vegetarian salad impress everyone, it will make you feel good with all the nutrient packed, clean ingredients it is loaded with! You can slice the cauliflower any way you desire, I sliced them thinly from top to bottom to give it a different look than the traditional way I usually chop.
You need to roast the cauliflower in the oven for a good amount of time so make sure you plan accordingly. (You can also prep the cauliflower ahead of time, refrigerate it, and reheat when ready to assemble your salad.) Other than that, the bulgur cooks in about 5 minutes, so the remainder of your time will be spent chopping veggies. (I promise it’s worth it!)
The end result will get you a very refreshing salad. It makes the perfect spring or summer salad for lunch, or dinner! It also makes a fantastic presentation and is, oh so delicious! I would love to know your thoughts, if you make any of my recipes, so please feel free to comment and let me know. 🙂 Hope you enjoy!
| Cook Time: Cauliflower (40min) + Bulgur (5 min) | Prep Time: 30 minutes |
| Serves 2-3 | Total Time: 1 hr and 15 minutes |
| Ingredients For Salad 5 ounces arugula 1 large tomato 2 cucumbers 1 medium shallot 2 tbsp crumbled feta cheese (I used Greek feta) 2 tbsp fresh mint leaves For Bulgur 1 tbsp extra virgin olive oil (or avocado oil) 1/2 bulgur (medium coarse #2 like this one) 2 tbsp tomato sauce 1 tbsp pepper paste 1 tsp fresh squeezed lemon juice | For Cauliflower half a head of cauliflower (rinsed) 1 tsp smoked paprika 3 cloves garlic (minced) 1 tsp salt (my favorite is this) 1/2 freshly cracked black pepper 2-3 tbsp extra virgin olive oil (this is my go-to) For Salad Dressing 3 tbsp extra virgin olive oil 1 tbsp fresh squeezed lemon juice 1/4 tsp salt *Feel free to double this dressing recipe |
| Instructions 1. Preheat oven to 350F and line a large baking sheet with parchment paper. (I use this baking sheet) 2. Slice the cauliflower from top to bottom about 1/2 inch thick. (Or chop it in size you prefer) 3. Place on lined parchment paper and add the paprika, olive oil, salt, pepper, and minced garlic. (I sparsely sprinkled the spices all over to make sure I covered the cauliflower without stirring to keep the shape) 4. Bake for about 40 minutes. After 20 minutes, take it out of the oven and flip the cauliflower over using tongs (such as these) to make sure the other side gets covered in olive oil, and place back in oven for the the remainder 20 minutes. 5. Meanwhile, chop the tomato, cucumber, shallot, and mint leaves and set aside. 6. Add the olive oil (or avocado oil) to a medium size pan along with the bulgur, tomato sauce, pepper paste, and lemon juice. (Cook on medium heat for 5 minutes, stirring frequently. 7. Turn heat off, set aside. 8. Add all the ingredients for the dressing, stir and set aside. 9. Place 2 or 3 bowls (1 for each person) and evenly distribute the arugula. | 10. Add the chopped cucumbers, shallot, tomato, and mint. 11. Evenly distribute a large spoonful or bulgur on top. 12. Drizzle dressing onto each plate and add the cauliflower on top. Notes* This recipe will make a full salad for 2 people, or a half salad for 3. If you are making it for 3 people, I recommend doubling the dressing recipe. It makes very little difference for this salad whether or not you toss the salad after you drizzle the dressing. Bulgur is a wheat product, so if you are gluten free, feel free to omit this portion of the salad, or replace it with quinoa. Vegan option would be to omit the cheese, or substitute with your favorite vegan cheese. |
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