Tomatokeftedes and Cauliflower Tabouleh Salad
Try this Tomatokeftedes and Cauliflower Tabouleh Salad recipe, or contribute your own.
Try this Tomatokeftedes and Cauliflower Tabouleh Salad recipe, or contribute your own.
- salt and pepper
- cooking spray
- 3 tbsp lemon juice
- for the tzatziki:
- for the tomatokeftedes:
- 170 g small cherry tomatoes chopped (us = 1 cup)
- 70 g spring onions green and white parts, chopped (us = 1/2 cup)
- 1 tbsp warm water
- 1 tbsp chopped fresh mint
- 1/4 tbsp dried oregano
- 30 g wholemeal or chickpea flour (us = 1/4 cup)
- 20 g pecorino romano cheese grated (us = 1/4 cup)
- for the tabouleh:
- 1 large seedless cucumber spiralized with blade c
- 75 g cauliflower florets (us = 1 cup)
- 60 g red onion finely chopped (us = 1/2 cup)
- 3 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh mint
- zest of half a lemon
- 55 g natural 0% fat greek yogurt (us = 1/4 cup)
- 1 medium garlic clove finely chopped
- 1/4 tbsp olive oil
- 1/4 tbsp red wine vinegar
- 1/2 tbsp chopped fresh dill
- 3/4 tbsp lemon juice
- Carbohydrate 13.4868839299939 g
- Cholesterol 7.2 mg
- Fat 3.77174500015984 g
- Fiber 3.79366254654724 g
- Protein 6.60146062503015 g
- Saturated Fat 1.92617450002298 g
- Serving Size 1 1 -3 (426g)
- Sodium 294.459871075213 mg
- Sugar 9.69322138344671 g
- Trans Fat 0.212853124996253 g
- Calories 103 calories
Step-by-step
- Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray.
- Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes,combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about 6. Place them on the baking sheet and press down slightly to form patties.
- Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm.
- Make the tabouleh.
- Pat dry the cucumber noodles to remove moisture.
- Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper,lemon juice, and zest to the food processor and pulse until well combined.
- Prepare the tzatziki. Whisk the ingredients in a medium bowl.
- Assemble the meal. Combine the cucumber noodles and the tabouleh mixture in a large bowl and toss to blend well. Divide into serving bowls and top with hot tomato balls. Drizzle over the tzatziki sauce and serve.
Preheating the oven to 200°C before mixing the batter ensures the baking sheet is ready for immediate loading once the golf-ball-sized patties are shaped. Partially crushing the cherry tomatoes by hand rather than puréeing them preserves enough cellular structure to prevent the chickpea or wholemeal flour slurry from becoming overly watery. Pecorino romano provides a sharp, salty bite, but nutritional yeast can substitute at a one-to-one ratio for anyone requiring a dairy-free preparation. Pulse the cauliflower florets in a food processor cautiously until they resemble coarse grains, avoiding over-processing that turns the vegetable into a paste. Patting the spiralized cucumber noodles completely dry with paper towels prevents excess moisture from pooling at the bottom of the serving bowls once tossed with the lemon and herb mixture. Whisking the fat-free Greek yogurt with garlic, dill, and red wine vinegar creates a tangy tzatziki that balances the warmth of the baked tomato fritters. Leftovers store adequately in airtight containers for up to two days, though the cucumber noodles will soften significantly as they absorb the dressing over time. Reheating the patties in a hot oven rather than a microwave helps restore crispness to the exterior crust without drying out the interior.
