Roasted Cauliflower and Asparagus Tabouli

Packed with vegetables and grains this tasty salad makes a great base for a main meal - leftovers are perfect for lunchboxes or picnics too!

			  Roasted Cauliflower and Asparagus Tabouli

Serves: 4

Cooking time: 25-30 minutes


  • 2 cloves garlic
  • 1 punnet cherry tomatoes
  • 1/2 head cauliflower, roughly chopped
  • 1 tablespoon olive oil
  • 3 cups cooked tri-colour quinoa, cooled
  • 1 bunch asparagus, woody ends removed
  • 1 cup flat leaf parsley, roughly chopped
  • 1/2 cup basil leaves, roughly chopped
  • 1/2 cup watercress leaves
  • 2 tablespoons olive oil, extra
  • 2 tablespoons lemon juice
  • Sea salt and cracked black pepper


  1. Preheat the oven to 200°C. Toss the garlic cloves, cherry tomatoes and cauliflower in the oil and place on 1-2 baking trays. Roast for 25-30 minutes, or until cauliflower has browned. Add the asparagus in the last 5 minutes of cooking time. Allow to cool.
  2. Briefly process the cauliflower until it resembles fine crumbs. Combine with the cooked quinoa, tomatoes and asparagus.
  3. Prepare the dressing: Squeeze the roasted garlic pulp from the skins and blend with the extra olive oil, lemon juice, salt and pepper.
  4. Toss the dressing and herbs through the salad.


  • Delicious served with grilled haloumi cheese and flatbread or added to wraps.
  • Serve at your next BBQ – fabulous with BBQd meats and a great way to enjoy more veggies.

Recipe provided by the Australian Asparagus Council

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