Healthy Cauliflower Salad

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 2-3Total Time: 1 hr and 15 minutes
Before Roasting
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

After Roasting
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.

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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Published by cookingwithrips

Hello and welcome to my site! My name is Rips and I am thrilled to share my passion with you! I am just a girl who loves to bake and cook. It’s one of my favorite things to do and is rewarding in so many ways! It teaches me to be present and helps me relieve stress. I grew up watching both my parents cook the most delicious food you could possibly imagine! Cooking healthy food for each other was something we did for the ones we cared about. Shortly after, I picked up on that habit. I come from a Mediterranean background and I bring that to a lot of my recipes with lots of modern adaptations. I have been baking and cooking for over 15 years and truly find the most joy in it! I also recently wrote and self published my first recipe book called Ripsy's Recipe's on Amazon (I will link below). Ripsy's Recipes has some amazing healthy recipes with gluten free and vegan options that everyone can enjoy. I really wanted to create an easy to follow, non intimidating healthy recipe book for you to love. It truly is my go-to for quick, healthy, easy, delicious meals! The best part of making food is I get to eat it and feed my loved ones. I am very mindful of the ingredients I use in my recipes; at the same time; I still like to indulge in dessert! My dessert recipes are lower in sugar than in any recipe or store bought dessert you will ever find (and they taste amazing). As a result, my family and I get to enjoy it without the guilt. My greatest joy comes from sharing what I make with the people I care about most, and now, you will have access to that too. I hope you try my recipes and love them as much as my family and I do! Namaste Friends!

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