This roasted cauliflower tabbouleh over garlicky white bean dip combines two healthy comfort foods into one satisfying bite.
This recipe combines two of my favorite flavor-packed healthy comfort foods: tabbouleh and white bean dip.
Tabbouleh is normally made with a classic combination of bulgur wheat, parsley and tomato. This version replaces the bulgur wheat with roasted cauliflower and carrot. The roasted vegetables give the tabbouleh a lighter and sweeter flavor.
The roasted vegetable tabbouleh is nice on it's own but even better when layered on top of garlicky white bean dip. The white bean dip is modelled off of classic Romanian garlic white bean dip and is super creamy and flavorful.
The contrast of sweet, spiced, crunchy and fresh tabbouleh over uber creamy garlicky white bean dip will keep you coming back for more.
Ingredients
This dish is really easy to make with just a few simple ingredients.
garlicky white bean dip
- Canned white beans: Well-drained canned white beans are the fastest way to make the bean dip. Alternatively you can use chickpeas instead and make some homemade hummus. You can also start with dry beans if you prefer but you'll need to soak and cook them beforehand.
- Garlic: Fresh raw garlic cloves give the white bean dip a pronounced garlic flavor.
- Salt: Salt is the only seasoning necessary but you can always add more seasoning if you like. Good options include thyme, summer savory, sumac, or cumin.
roasted cauliflower and carrot tabbouleh
- Cauliflower: Cauliflower replaces the bulgur, which is normally found in tabbouleh. Using cauliflower lightens up the salad and also brings a bit of sweetness.
- Carrot: Carrot adds flavor and more sweetness. It also plays really well with the seasoning mix.
- Olive oil: The olive oil is for roasting the cauliflower and carrot.
- Seasoning (salt, cumin, garlic powder, dried oregano, smoked paprika): Tossing the finely minced cauliflower and carrot with the seasonings makes it extra flavorful.
- Fresh parsley: Parsley is one of the classic ingredients in tabbouleh. After roasting the parsley goes in raw and brings fresh, bright and herbaceous notes.
- Lemon juice: Lemon juice brings fresh, acidic brightness.
- Radishes: The radishes are a nice garnish for this dish. They have a bit of spice and pungency which ties in together with the garlicky bean dip. Plus, they look really nice and add another pop of color.
Equipment
You'll need a food processor to make both the roasted cauliflower and carrot tabbouleh and the garlicky white bean dip.
The cauliflower and carrot needs to be minced down very finely so they resembles the bulgur grain normally used to make tabbouleh.
If you do the cauliflower and carrot first, you can just give the bowl a quick rinse and use it for the bean dip.
Instructions
Since the cauliflower and carrot are roasted you'll need to preheat the oven to 200 C / 400 F.
Start by mincing the cauliflower and carrot in a food processor (or with a knife). If using a food processor, add the seasonings and olive oil to the bowl along with the cauliflower and carrot. If mincing the vegetables with a knife then just toss them with the oil and seasonings after they're minced fine.
Spread the minced cauliflower and carrot out on a baking sheet in one thin layer and roast in preheated oven for about 15 minutes or until the vegetables are soft, aromatic and beginning to lightly brown.
Once the cauliflower and carrot are roasted allow them to cool and them combine with the fresh parsley and lemon juice.
While the vegetables are roasting you can whip up the garlicky white bean dip. It comes together very easily. Just toss the ingredients into the bowl of a food processor and blend until smooth.
If the mixture is too tick to blend smoothly, you can add 1-2 teaspoons of the canning liquid or olive oil.
Serving Suggestion
This tabbouleh white bean dip is great on it's own or you can serve it alongside other bean dips like Romanian White Bean Dip with Caramelized Onions (Fasole Batuta)
My favorite way to enjoy bean dips is with homemade bread! Here are some nice homemade breads that would go well with this tabbouleh bean dip:
Related
Looking for more recipes made with beans and legumes? Maybe you'll like one of these:
Recipe
Roasted Vegetable Tabbouleh on Garlicky White Bean Dip
Ingredients
white bean dip
- 450 grams canned white beans (including liquid) one standard small can about 15.5 oz
- 2 cloves garlic
- 1.25 teaspoons salt
roasted cauliflower and carrot tabbouleh
- 1 cup cauliflower florets finely minced
- 0.25 cup carrot finely minced
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 cup fresh parsley finely chopped
- juice of one lemon
- 0.25 cup radishes thinly sliced
Equipment
- food processor
Instructions
- Preheat oven to 200 C / 400 F.
- Pulse the cauliflower and carrot in the food processor with the olive oil, salt, and seasonings just until it breaks up into small pieces.
- Spread the cauliflower and carrot mixture out on a baking sheet and roast in the preheated oven for about 15 minutes or until soft and beginning to brown.
- While the cauliflower and carrot are in the oven, rinse out the food processor bowl and put in the drained white beans along with the garlic and salt but reserve the canning liquid.
- Blend until a smooth paste forms. If the mixture is too thick, add a few teaspoons at a time of canning liquid (or more oil if you prefer a richer taste) until the mixture is smooth. Taste and adjust seasoning to your preference.
- Spread the white bean paste out on a plate or shallow bowl in one thin layer.
- Once the cauliflower and carrot are done, remove from oven and allow to cool for 5-10 minutes then toss together with the parley and lemon juice.
- Sprinkle the cauliflower tabbouleh over the white bean mixture and garnish with sliced radishes.
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