Toasted Bulgur Cauliflower and Kumquat Salad {New Year Reset Day 10}
Prep time
Cook time
Total time
Serves: 4 servings
  • ¼ cup golden raisins
  • 3 tablespoons rice vinegar
  • ½ cup bulgur wheat
  • ½ cup quinoa, rinsed
  • 1 medium head cauliflower, about 1 pound
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • ½ cup fresh parsley, finely chopped
  • 6 kumquats, thinly sliced
  • ¼ cup roasted, chopped pistachios
  1. Combine the raisins with the rice vinegar and enough water to cover. Set aside for 15 minutes while you prepare the rest of the ingredients.
  2. Add the bulgur and quinoa to 2 cups cold water with a pinch of salt. Bring to a boil; cover and simmer for 12 - 15 minutes or until tender. Drain off excess liquid.
  3. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
  4. Trim and thinly slice the cauliflower. In a large bowl combine the cauliflower with the bulgar and quinoa. Add the extra-virgin olive oil, cumin, smoked paprika, salt, and pepper and toss to mix.
  5. Roast for 20-25 minutes until the cauliflower just starts to take on color and the grains are toasted.
  6. Pour the cauliflower mixture back into a large bowl, add the lemon juice, parsley, kumquats and pistachios and toss gently to combine. Serve with additional pistachios and lemon wedges if desired.
Recipe by Scaling Back at