|2 servings||calories per servings 357||protein serving 11 g||carbs per serving 50 g||total fat per serving 16 g|
This is a salad inspired by summery tabbouleh, but using winter-friendly ingredients such as cauliflower, fennel, dried tomatoes and olives. It is bright, tangy and has lots of great textures. Enjoy this main-dish salad warm or chilled.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||13 g|
Prepare your mise en place: Cut cauliflower in half; remove and discard core and outer leaves. Cut florets into bite-size pieces. Cut fennel bulb in half; remove and discard core and any tough, discolored outer pieces. Slice fennel crosswise, then cut into bite-size pieces. Trim green onions, then thinly slice into rings. Pick parsley and mint leaves; combine and roughly chop. Roughly chop green olives. Roughly chop sun-dried tomatoes. Zest and juice lemon.
In a large mixing bowl combine cauliflower florets, 1 tablespoon olive oil and a heavy pinch of salt; mix thoroughly. Spread on a baking pan, then place in the oven and roast 15 minutes, or until lightly browned and tender. Reserve mixing bowl for later use.
While the cauliflower cooks prepare bulgur wheat: In a small saucepan with a lid, bring 3/4 cup water to a rapid boil. Add bulgur, remove pot from heat and cover. Leave pot covered 10-12 minutes, or until all bulgur has absorbed all the liquid.
In the same large bowl that you used to season cauliflower, combine fennel, green onions, herbs, olives, remaining 1 tablespoon olive oil, lemon zest and juice, fennel seed and a pinch each of salt and pepper. Mix thoroughly.
Add cooked cauliflower, bulgur wheat and sun-dried tomatoes to the fennel mixture; combine thoroughly.
Season to taste with salt and pepper. Divide salad between 2 plates, and top with feta cheese. Enjoy! (Please note: You can enjoy this salad warm or chilled.)
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...