This recipe is a delicious, low-carb and grain-free spin on the traditional Mediterranean tabouli dish that uses cauliflower instead of bulgur wheat.
Cauliflower is an amazing vegetable that helps detoxification, prevents inflammation, and lowers the risk of cancer.
Additionally, it is full of antioxidants, fiber, and Vitamin C! (source).
I try to get as much cauliflower in my diet as possible, and this recipe (as well as my Raw Cauliflower Mashed "Potatoes") makes it very easy and delicious to do!
Enjoy this flavorful tabouli salad for lunch or as a side dish! It's vegan, gluten-free, and paleo, too!
Cost per serving: $1.16
Calories per serving: 106
Equipment you'll need: high-speed blender or food processor
This low-carb and grain-free version of traditional tabouli has all of the same amazing flavors with way less calories! It's made with cauliflower to lighten it up. Vegan, gluten-free, and paleo, too!
Ingredients: makes 4 servings
1 head of cauliflower
3 tomatoes, diced
1.5 cup parsley, chopped
1/2 cup red onion, diced
1 Tbsp olive oil
Juice of 2 lemons
Salt and pepper, to taste
1 head of cauliflower
3 tomatoes, diced
1.5 cup parsley, chopped
1/2 cup red onion, diced
1 Tbsp olive oil
Juice of 2 lemons
Salt and pepper, to taste
Method:
1. Chop cauliflower into florets. Process in food processor or blend in Vitamix on low speed until you have "cauliflower rice." For more instructions on how to do this, go to this site.
2. In a large bowl, add in cauliflower, tomatoes, parsley, and onion.
3. Toss with olive oil, lemon juice, and salt/pepper.
1. Chop cauliflower into florets. Process in food processor or blend in Vitamix on low speed until you have "cauliflower rice." For more instructions on how to do this, go to this site.
2. In a large bowl, add in cauliflower, tomatoes, parsley, and onion.
3. Toss with olive oil, lemon juice, and salt/pepper.
