Middle Eastern Tabbouleh Bowls

Preheat the oven to 400°F. Dice the radishes. Slice the Persian cucumber. Halve the cherry tomatoes. Peel and mince the garlic. Halve the lemon, juice one half, and cut the other half into wedges.

Place cauliflower florets on a baking sheet and toss with 1 tbsp olive oil, ras el hanout, and a pinch of salt. Roast until tender and lightly browned, 8 to 10 minutes.

Add 1⅓ cups water and a pinch of salt a small saucepan and bring to a boil. Add RightRice, remove saucepan from heat, cover, and let sit for 12 minutes. Fluff with a fork and let sit, covered, another 2 to 3 minutes.

Add just 1 tbsp lemon juice, tahini, yogurt, 1 tbsp water, and a pinch of salt to a small bowl, and whisk the tahini yogurt.

Chop the mint leaves. Add diced radishes, minced garlic, remaining lemon juice, chopped mint, and a pinch of salt and pepper to the RightRice and stir the tabbouleh.

Divide tabbouleh between bowls and top with spiced cauliflower, sliced cucumber, halved cherry tomatoes, and sauerkraut. Drizzle with ½ tsp olive oil and sprinkle with salt. Serve with tahini yogurt and lemon wedges. Enjoy!