Best 6 Roasted Chicken With Cauliflower Tabbouleh Recipes

In the culinary realm, roasted chicken stands as a classic dish, enjoyed for its succulent tenderness and golden-brown crispiness. When paired with the vibrant flavors of cauliflower tabbouleh, a unique and flavorful side dish made from roasted cauliflower, bulgur wheat, fresh herbs, and tangy dressing, this combination transforms into a delightful and wholesome meal. With the right recipe, you can create a culinary masterpiece that tantalizes your taste buds and impresses your family and friends. Discover the art of preparing this delectable dish by exploring a curated collection of recipes that will guide you through the process, ensuring a perfect balance of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"

Roasted Chicken With Cauliflower

Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

Ingredients

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total), patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups)
1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
1 small shallot, halved and thinly sliced (1/4 cup)
3/4 cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving
5 ounces baby kale, tough stems removed
2 large carrots (6 ounces), shaved into ribbons with a peeler
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

CHICKEN WITH TABBOULEH

Chicken with Tabbouleh image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

Preheat the oven to 350 degrees F.
In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

CAULIFLOWER TABBOULEH

Cauliflower Tabbouleh image

Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.

Provided by Survivor2015

Categories Salad Vegetable Salad Recipes Cauliflower

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 large head cauliflower, cut into florets
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
¾ cup chopped tomatoes
⅓ cup chopped scallions
⅓ cup chopped fresh mint
⅓ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.1 g, Fat 7.1 g, Fiber 6.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 108 mg, Sugar 6.5 g

SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST

Sheet Pan Chicken, Cauliflower and Potato Roast image

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.

Provided by Tara Bench

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

Steps:

Preheat the oven to 425 degrees F.
Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT

Roasted Chicken Thighs With Cauliflower and Herby Yogurt image

This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.

Provided by Yossy Arefi

Categories dinner, lunch, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1 1/4 cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Steps:

Heat oven to 425 degrees and set a rack in the center.
In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

ROASTED CAULIFLOWER TABBOULEH

Roasted cauliflower tabbouleh image

A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Supper

Time 22m

Number Of Ingredients 11

Ingredients

1 large cauliflower (about 650g/1lb 7oz trimmed weight)
1 tsp allspice
1 tsp ground cinnamon
2 tbsp olive oil
25g flaked almonds , toasted
1 red onion , finely chopped
200g pack feta , crumbled
110g tub pomegranate seeds
juice 1 lemon
½ small pack parsley , finely chopped
½ small pack mint , finely chopped, plus a few leaves to garnish

Steps:

Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don't worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower 'couscous' out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.

Nutrition Facts : Calories 319 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium

Tips:

To save time, use pre-cooked cauliflower rice or frozen cauliflower florets.
For a more flavorful tabbouleh, use a variety of fresh herbs, such as parsley, cilantro, and mint.
If you don't have any sumac, you can substitute lemon juice or vinegar.
Be sure to season the chicken generously with salt and pepper before roasting.
For crispy chicken skin, roast the chicken at a high temperature for the last 10-15 minutes of cooking.

Conclusion:

This roasted chicken with cauliflower tabbouleh is a healthy and delicious meal that is perfect for a weeknight dinner. The chicken is tender and juicy, while the tabbouleh is light and refreshing. This dish is also a great way to get your daily dose of vegetables.