Saturday, 24 October 2015
Cauliflower Tabbouleh (raw, vegan, gluten-free)
1 medium Cauliflower – broken into florets
1 large handful (40g) Fresh Flat Leaf parsley, Chopped
1 small handful(20g) fresh Mint, Chopped
½ (200g) Cucumber diced
1 (190g) red onion, finely chopped
6 (600g) tomatoes diced
1 (200g)green pepper diced
Juice of 2 Medium lemons (±150ml)
½ Cup (125ml) Olive oil
½ tsp (2g)ground garam masala
½ tsp (1g) freshly ground cumin
Vegetable salt and black pepper to taste
- In small batches, pulse the cauliflower florets until they are riced.
- Combine the dressing and toss through the cauliflower rice and allow to stand for 10 minutes.
- Add the rest of the salad ingredients and mix thoroughly.
- Garnish with shredded cucumber or romaine lettuce
70k Cal per 100g