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Autumn Tabbouleh With Cauliflower, Carrots, and Golden Beets
Autumn Tabbouleh With Cauliflower, Carrots, and Golden Beets
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Try our Autumn Tabbouleh - a quick and colorful side dish packed with cauliflower, carrots, and golden beets! Ideal for meal prep, ready in just 30 minutes.
Ingredients:
  • 1 cup bulgur wheat
  • 1/2 teaspoon kosher salt
  • 1/4 head medium cauliflower
  • 2 medium carrots, peeled and trimmed
  • 2 small golden beets, peeled and trimmed
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 2 cups parsley, minced
  • 1 bunch scallions, trimmed and minced
  • 1 tablespoon sherry vinegar
  • Ground black pepper or to taste
Instructions:
  • Prepare the bulgur: In a small saucepan, bring 3 cups of water to a boil. Add bulgur and salt, stir well, then cover and remove from heat. Let it sit for 20-30 minutes until tender. Strain the bulgur using a mesh strainer, shaking to remove excess water.
  • Prepare the vegetables: Break the cauliflower into large florets and thinly slice them using a mandolin. Then, switch to a julienne blade to cut the carrots and beets into thin strips. Alternatively, you can shred the vegetables using a box grater or a food processor.
  • Marinate the vegetables: Toss the vegetables in a large serving bowl with salt and lemon juice. Let it sit for 20 minutes until it's crisp-tender.
  • Complete the salad by adding olive oil, cooked bulgur, parsley, scallions, and sherry vinegar to the vegetables. Mix well to combine, then taste and adjust seasoning with salt, lemon juice, or more olive oil, if desired.
  • Allow the mixture to sit covered at room temperature for at least 30 minutes before serving to enhance the flavors. If marinating longer, refrigerate. Enjoy the salad within 3 days when stored in the fridge.

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