Cauliflower Tabouli
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1/2 of a huge bunch of parsley (1 cup packed parsley)1/2 head of cauliflower2 large tomatoes2 scallions 2 kirby cucumbers diced up1/2 fresh lemon squeezed1 Tbsp olive oilsea salt/ pepper to taste1 garlic clove put through a garlic press or use garlic powder
Wash/dry the parsley. Cut off the stems and save for future use. Cut the parsley up pretty well.
Put your cauliflower in a food processor and pulse it till it breaks down into grain like particles (also good to make your veggie sushi with)
Season with olive oil, fresh lemon juice, sea salt, pepper and garlic powder. Mix well and let it while you chop/dice the tomatoes, onion, and cucumber.
Throw your cukes, tomatoes, and onion into the salad and mix well again.
Leftovers taste great because the flavors really mesh together overnight in your refrigerator. Think lunch for the next day at the office.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.
Put your cauliflower in a food processor and pulse it till it breaks down into grain like particles (also good to make your veggie sushi with)
Season with olive oil, fresh lemon juice, sea salt, pepper and garlic powder. Mix well and let it while you chop/dice the tomatoes, onion, and cucumber.
Throw your cukes, tomatoes, and onion into the salad and mix well again.
Leftovers taste great because the flavors really mesh together overnight in your refrigerator. Think lunch for the next day at the office.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 50.7 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.6 g
- Protein: 4.2 g
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