Rachel Maser of CleanFoodCrush.com
Cauliflower Rice Tabbouleh
Ingredients
- 1 large head of cauliflower or 12 oz cauliflower rice (approximately 2
- cups)
- 1 cup diced English cucumber
- 1 cup chopped cherry tomatoes
- 1/2 cup diced red onion
- 1/3 cup chopped fresh parsley leaves
- 2 Tbsp. fresh chopped mint leaves
- 1/4 cup Kalamata olives, sliced
- juice of 1 large fresg lemon (about ΒΌ cup)
- 2 tbsp extra virgin olive oil, divided
- sea salt and pepper, to your taste
Instructions
- Begin by preparing your cauliflower rice.
- Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor - do not over process.
- Heat large skillet and 1 Tbsp oil - add cauliflower rice, saute for 5 minutes - remove from the heat, then spread cauliflower "rice" on a rimmed baking sheet, and let cool.
- Place rice in a large bowl. Add all vegetables and fresh herbs, and mix well.
- Whisk together lemon juice, oil, salt and pepper.
- Pour dressing over vegetable mixture and stir to coat.
- Add more salt and lemon pepper to taste. Serve immediately or refrigerate to let flavors combine for a few hours.
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