Cauliflower Tabbouleh
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 115.1
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 185.7 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.7 g
- Protein: 3.4 g
View full nutritional breakdown of Cauliflower Tabbouleh calories by ingredient
Introduction
A wonderful Paleo/Primal alternative to the Bulgar wheat classic. A wonderful Paleo/Primal alternative to the Bulgar wheat classic.Number of Servings: 10
Ingredients
-
4 cup Cauliflower, raw, chopped fine
2 tbsp Extra Virgin Olive Oil
1/4C Green Onion, chopped fine
1/4C Onion - Yellow, chopped fine
1/4C each fresh Parsley, Mint, stems removed
2 plum tomato, small dice
1/3C Extra Virgin Olive Oil
1/3 C Vinegar, Red Wine
1 T Himalayan Pink Sea Salt
1 T Pepper, black, fresh cracked
1 pinch red pepper flakes
Directions
Preheat oven to 400ºF
Mill cauliflower in a food processor until the size of rice grains.
Transfer cauliflower into a medium sauce pan (1.5-2qt) pan and cover with water,
add 2 tsp Himalayan Pink Sea Salt and bring to a simmer allowing to cook
for 3 minutes. Cauliflower should be tender but not soft (al dente).
4. Drain the cauliflower in a fine colander.
5. Drizzle a 13 x 9 glass baking dish or a foil-lined cookie sheet with 2T of e.v. olive oil.
6. Spread the cauliflower out evenly and bake until the tips start to brown lightly.
(approx. 20 minutes) Remove from oven and allow to cool.
7. Transfer the cauliflower to a large mixing bowl.
8. Add the onions, garlic, herbs, red wine vinegar and lemon juice with
the remaining olive oil and season with salt and pepper to taste.
9. Add the diced tomatoes and fold gently to distribute the tomatoes evenly.
10. Refrigerate for at least 2 hours before serving.
Mill cauliflower in a food processor until the size of rice grains.
Transfer cauliflower into a medium sauce pan (1.5-2qt) pan and cover with water,
add 2 tsp Himalayan Pink Sea Salt and bring to a simmer allowing to cook
for 3 minutes. Cauliflower should be tender but not soft (al dente).
4. Drain the cauliflower in a fine colander.
5. Drizzle a 13 x 9 glass baking dish or a foil-lined cookie sheet with 2T of e.v. olive oil.
6. Spread the cauliflower out evenly and bake until the tips start to brown lightly.
(approx. 20 minutes) Remove from oven and allow to cool.
7. Transfer the cauliflower to a large mixing bowl.
8. Add the onions, garlic, herbs, red wine vinegar and lemon juice with
the remaining olive oil and season with salt and pepper to taste.
9. Add the diced tomatoes and fold gently to distribute the tomatoes evenly.
10. Refrigerate for at least 2 hours before serving.