Recipe & Food Styling by Michelle Rabin     Photography by Paul Buceta

Whether you’re looking for a tasty side dish or a show stopping salad that can stand on its own, tabbouleh is the perfect choice. Hearty and healthy, the traditional version is a satisfying combo of textures and flavors thanks to fresh herbs and nutty bulgur. For this version, we swapped out the grains for roasted cauliflower and topped it with salty feta to take this traditional Middle Eastern dish to the next level.


Roasted Cauliflower Tabbouleh with Feta

Prep time: 10 minutes  •  Total time: 50 minutes   •   Makes 6 Servings

• 3 Tbsp cumin
• 2 tsp coriander
• ¼ cup olive oil, divided
• ½ tsp salt
• ¼ cup red onion, finely chopped
• 2 cups curly parsley, finely chopped
• 1 cup mint, finely chopped
• Juice and zest of 1 lemon
• ½ cup feta cheese
• ¼ almonds, chopped


1. Preheat oven to 400℉. In a bowl, combine cauliflower florets with cumin, coriander, 2 tablespoons of olive oil, and salt. Toss until florets are fully coated, then transfer to a baking sheet. Spread florets into a single layer on baking sheet. Bake until golden and crisp, about 40 minutes. Remove from oven and let cool.

2. 
Once cauliflower has cooled, finely chop florets into pea-size pieces. Place in a bowl with onion, parsley, mint, lemon zest and juice, and remaining olive oil. Season with salt.

3. Garnish with feta cheese and almonds right before serving.

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