Recipe and image from The New You Lifestyle with Lora Ulrich

Cauliflower Tabouli is easy and a ‘cook-once-eat-twice (or more) recipe too. Plus it’s versatile. You can eat it as a side dish or as a meal.  Make it a main meal just by adding  your choice of protein. My favorites are black beans or grilled chicken breasts but you can get creative with what you love – baked salmon, chick pea’s and on and on.

Of course you know I am a lover of lettuce wraps and this is a perfect lettuce wrap ingredient too.

It’s also Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Oil-free, Low Glycemic & full of plant-based goodness.

This is a great recipe to get more veggies onto the plate. Thanks to my biz partner Lora for another amazing recipe!

Cauliflower Tabouli Recipe

(Prep Time 20 minutes)

Ingredients:

• 2 lb head of cauliflower, riced (see method below)
• 1 English cucumber chopped
• 2 tomatoes, diced
• 1 small onion, diced
• 1 bunch flat leaf parsley
• 1/4 cup freshly chopped cilantro
• 1 tablespoon freshly chopped basil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt & Pepper to Taste

 

How to Rice Cauliflower

(See Make Cauliflower Rice video here)

Step 1: Cut the cauliflower in half, remove the core, then cut into small florets.

Step 2: In small batches, process the cauliflower in a food processor until small and uniform in size, looks like rice.

 

Finishing making tabouli by adding the riced cauliflower to a large mixing bowl.Stir in the cucumbers, tomatoes, and chopped herbs.  Toss in the garlic, lemon, and stir to combine, then season to taste with sea salt & pepper if you want.

 

PS: See more cauliflower recipes here, you’ll love them!!!