Vibrant Middle Eastern Cauliflower Tabbouleh with Roasted Vegetables

Ingredients

• 4 cup cauliflower florets
• 0.25 cup mint
• 2 tbsp dill
• 2 tbsp fresh chives, chopped
• 1 cup cucumber
• 1 cup grape tomatoes, halved
• 0.25 cup red onion, finely diced
• 0.25 cup extra virgin olive oil (for tabbouleh)
• 2 tbsp extra virgin olive oil (for roasting)
• 2 wedges lemon juice
• 1 tsp sea salt
• 0.5 tsp white pepper
• 1 whole yellow bell pepper, chopped
• 1 whole green bell pepper, chopped
• 1 cup summer squash, chopped
• 2 tbsp garlic-infused oil
• 0.25 cup pumpkin seeds

Instructions

1. 1Pulse cauliflower florets in a food processor until finely riced. Combine with chopped mint, dill, chives, cucumber, grape tomatoes, and red onion in a large bowl.
2. 2Whisk together 1/4 cup extra virgin olive oil, fresh lemon juice from wedges, sea salt, and white pepper. Pour over the cauliflower mixture and toss to combine.
3. 3In a separate bowl, toss chopped yellow bell pepper, green bell pepper, and summer squash with Garlic-Infused Oil, remaining 2 tbsp extra virgin olive oil, a pinch of sea salt, and white pepper. Roast at 400°F (200°C) for 15-20 minutes, or until tender and slightly caramelized.
4. 4Divide the cauliflower tabbouleh among serving bowls. Top with the roasted vegetables and garnish with pumpkin seeds.