Cauliflower Tabouli

Cauliflower Tabouli
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Cauliflower Tabouli calories by ingredient


Introduction

A twist of the usual recipe for Tabouli. There is no grain in here what so ever. You are using cauliflower in place of bulgar wheat. A twist of the usual recipe for Tabouli. There is no grain in here what so ever. You are using cauliflower in place of bulgar wheat.
Number of Servings: 4

Ingredients

    1/2 of a huge bunch of parsley (1 cup packed parsley)
    1/2 head of cauliflower
    2 large tomatoes
    2 scallions
    2 kirby cucumbers diced up
    1/2 fresh lemon squeezed
    1 Tbsp olive oil
    sea salt/ pepper to taste
    1 garlic clove put through a garlic press or use garlic powder

Tips

Optional add ins:
mint
cumin
feta cheese - I use Raw Feta of course
olives
chickpeas or another favorite bean
(great for those who don't eat Raw or 100% Raw)


Directions

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.