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Tomatokeftedes and Cauliflower Tabouleh Salad

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 2 -3

Ingredients

  • For the tomatokeftedes:
  • cooking spray
  • 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)
  • salt and pepper
  • 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
  • salt and pepper
  • 3 tbsp lemon juice
  • zest of half a lemon
  • For the tzatziki:
  • 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
  • salt and pepper

Instructions

  • 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.