Paleo Bulgur with Vegetables
Discover a vibrant, nutrient-packed twist on a classic dish with our Paleo Cauliflower "Bulgur" with Vegetables recipe! Perfectly tailored for paleo enthusiasts, this dish swaps traditional bulgur for finely processed cauliflower, creating a grain-free alternative that's light, wholesome, and packed with flavor. Sautéed bell peppers, zucchini, carrots, and cherry tomatoes add a colorful medley of textures and nutrients, while garlic, red onion, fresh parsley, and a splash of lemon juice bring irresistible zest and aromatics to the mix. Ready in under 40 minutes, this versatile dish works beautifully as a side or a satisfying, plant-based main course. Elevate your weeknight meals with this paleo-friendly, gluten-free, and low-carb recipe that showcases the delicious simplicity of vegetables!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head cauliflower
- 3 tablespoons olive oil
- 1 large bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, grated
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the cauliflower into florets and place them in a food processor. Pulse until the texture resembles that of bulgur or rice. Be careful not to over-process.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and cook until it becomes translucent, about 3 minutes.
Add the minced garlic to the skillet and sauté for another minute, being careful not to burn it.
Add the diced bell pepper, zucchini, and grated carrot to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil to the cleared space. Add the processed cauliflower and mix well to combine with the other vegetables.
Cook the cauliflower 'bulgur' mixture for about 5 minutes, stirring frequently, until the cauliflower is tender but not mushy.
Stir in the halved cherry tomatoes, chopped parsley, lemon juice, salt, and black pepper. Cook for another 2-3 minutes to heat the tomatoes through.
Taste and adjust seasoning if necessary before serving.
Remove from heat and serve warm. Enjoy your delicious Paleo Cauliflower 'Bulgur' with Vegetables as a side dish or a light meal.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 36.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
