cauliflower rice tabbouleh salad with tomatoes, cucumbers & lemon
It’s Super Bowl time and Vie has got you covered!
We are loading up on healthy recipes that won’t take the fun out of Sunday Fun-day. We’ll be working with cauliflower this week to showcase a couple of ways to make plant-based treats for your tailgate spread. {We’ve also included more fun non-cauliflower recipes at the end of this post, so keep scrolling…} and as always, don’t forget to tune in to our live video where Lynsie shows you how to break apart a head of cauliflower into florets easily and how to make your own cauliflower rice.
cauliflower “wings” with peanut dipping sauce
Let’s start by getting something straight: One of our goals at Vie is to teach new skills, offer excellent & delicious recipes and get you on the right track toward healthy eating in fun ways. We love when the Super Bowl rolls around because we feel like we get to show off *just a little* and bring to you what we know how to make in the kitchen best: nutritious meals that teach new skills and don’t take a lot of time in the kitchen.
Can we get a “Hut, Hut”?
Check out our Cauliflower Rice Tabbouleh Salad and our Cauliflower “Wings” with Peanut Dipping Sauce below and grab these ingredients to take care of your Sunday prep early.
Who are you rooting for?
SIDE Cauliflower Rice Tabbouleh
Prep
Total
Yield 8-10 servings
Do you want to get on the cauliflower rice train? Here's a great way to start! We substituted cauliflower rice (minced cauliflower that has the same appearance as rice) for bulgur wheat for this refreshing, gluten free option that helps pack in the veggies without anyone really noticing! Since cauliflower rice has a similar mouth-feel to regular rice or bulgur wheat, it is a near-perfect substitute!
It also absorbs the flavors of the lemon, parsley and garlic so nicely. You might not even notice the difference!
Ingredients
1 head cauliflower or 2 pkg cauliflower rice (aka riced cauliflower)
2 tomatoes, chopped *optional, avoid if you can't have nightshades
1 English cucumber, peeled and cubed into small pieces
2-3 lemons, zested and juiced
2 cloves garlic, minced
1 shallot, minced
1 bunch parsley, rinsed and chopped, divided
2 Tbsp fresh mint, leaves removed and chopped finely
1 tsp salt and pepper to taste
1 pinch red pepper flakes
2 Tbsp olive oil *optional
Instructions
- If you purchased a whole head of cauliflower, break it up into florets (use this method) and pulse in a blender or food process until finely chopped into rice-sized pieces. *You can also grate in on a box grater by hand, but it will take a lot longer!
- In a large bowl, combine riced cauliflower, tomatoes (if used), cucumber, lemon zest and juice from 2 lemons to start, garlic, shallot, half of parsley, mint, salt, pepper and red pepper flakes.
- Once tossed thoroughly, taste and adjust seasonings as needed. Add the extra lemon zest and juice from your last lemon if desired.
- Drizzle with olive oil, toss and refrigerate until ready to use. See Notes on storage.
- Just before serving, toss again and sprinkle extra reserved chopped parsley for garnish.
Notes
This dish is great when made at the beginning of the week! Allowing the flavors to marinate in the fridge for an extra hour (or day) will really allow everything to come together nicely! Don't forget to taste before serving and add a bit more salt or lemon juice if you feel like the seasoning has become less "punchy."
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SIDE Cauliflower “Wings” with Peanut Dipping Sauce
Prep
Cook
Total
Yield 4-6 servings
I love making cauliflower “wings” because they are such a departure from typical ways that cauliflower is served.
Ingredients
1 head cauliflower, cut into florets
1 Tbsp garlic powder
1 Tbsp smoked paprika
1 tsp chili powder
½ cup cornstarch, arrowroot powder or flour *optional
2 Tbsp oil
2 cups crunchy peanut butter
1 shallot, minced
2 Tbsp rice vinegar
1 Tbsp mirin
2 tsp agave
2 tsp toasted sesame oil
1 tsp soy sauce or liquid aminos
½ cup roasted peanuts, crushed
Instructions
- Preheat oven to 375 F and line a baking sheet with foil.
- Add cauliflower florets to a large bowl and toss with spices, starch and oil until fully coated.
- Pour onto the baking sheet and bake for 20-25 minutes or until crispy. Resist the urge to move the florets around too much. If they stick to the foil once you’ve removed them from the oven, wait 10 minutes then take them off easily by peeling florets back from foil as you lift them off of the pan.
- While cauliflower is baking, make peanut sauce by combining peanut butter with shallot, rice vinegar, mirin, agave, toasted sesame oil and soy sauce in a bowl. Top with crushed roasted peanuts and dip florets in sauce to serve.
Notes
While the cornstarch is optional, it really helps to give these "wings" a breaded feel, so include it if you can and they'll come out of the oven crunchy!
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More Vie Super Bowl Favorites…
MAIN Buffalo Shrimp & Bleu Cheese Zoodles
Yield 4-6 servings
The perfect dish to reserve for Super Bowl fun! We've taken our popular Shrimp Scampi recipe and tweaked it to taste a bit more like hot wings. Enjoy with your favorite tortilla chips or raw veggies for a true tailgate experience.
Ingredients
4 cloves garlic, divided: half left whole, half minced
1 bottle hot sauce, your choice
4 Tbsp butter, melted
1 tsp salt and pepper, divided
1 pkg zucchini noodles (zoodles)
1 lb shrimp, peeled and deveined (can be frozen)
1 tsp olive oil
1 cup bleu cheese crumbles
Instructions
- Preheat oven to 400 F and arrange zoodles on a baking dish.
- Mix together melted butter and hot sauce, plus half the garlic, salt and pepper.
- Add the shrimp to the buffalo sauce (hot sauce mixture) and pour everything over zoodles.
- Drizzle zoodles with remaining salt, pepper, minced garlic, the 1 tsp of olive oil, and the bleu cheese crumbles.
- Place in the oven and bake for 15-25 minutes, or until zoodles are bright green and shrimp is opaque.
SOUP Rosada Chili
Prep
Cook
Total
Yield 8-10 servings
Make this chili from scratch in a day with only about 20 minutes of hands-on time! It's rich and meaty and can easily be made Vegan.
Ingredients
1 yellow onion, chopped
1 lb ground beef *optional
3 Tbsp cumin
2 Tbsp chili powder
1 Tbsp garlic powder and paprika
2 tsp salt
1 can chopped tomatoes
1 1/2 quarts water
4 cups cooked beans (or more if desired)
Toppings:
queso fresco
avocado
radishes, cut into julienne
tortilla chips (we used nacho flavored flax chips from Wegmans)
chopped tomatoes
oregano and paprika
Instructions
Saute onion and beef together until browned, about 10 minutes, with spices.
Add tomatoes, water and beans and cook over medium heat until thickened, about 25 minutes.
Taste, adjust seasonings if needed.
Serve with desired garnishes.
Notes
Remember to follow this recipe for cooking your beans! Don't forget, too, that you'll need an oven proof stock pot with a lid, like a cast-iron Dutch oven.
Courses soup
SIDE Tailgate Salad
Prep
Cook
Total
Yield 8-10 servings
Chicken breasts poached, chopped and coated with buffalo sauce, then tossed with shredded carrots, celery and bleu cheese!
Tailgate food doesn't get much healthier than this.
Ingredients
2 quarts water
2 lbs chicken breasts
4 carrots, shredded
6 stalks celery, shredded
1/2 yellow onion, shredded
1 bottle buffalo hot sauce
1 bottle bleu cheese dressing
1 cup bleu cheese crumbles
Instructions
- Bring a large pot with the water to a boil.
- Add chicken breasts and set a timer for 20 minutes.
- Remove chicken when timer goes off (reserve leftover water -- you've just made chicken stock!) and chop or shred chicken once cooled slightly. Add chicken to a bowl and toss with buffalo sauce (to taste).
- While chicken is poaching, shred carrots, celery and onion using a box grater or a food processor fitted with the shredding blade (the one with all of the holes).
- Empty carrots, celery and onion shreds into a large bowl and toss with bleu cheese dressing to taste.
- Serve salad topped with buffalo chicken and bleu cheese crumbles.
Notes
Freeze or refrigerate your chicken stock for use in soups, stews and sauces later.
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