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

Serves 6

70k Cal per 100g
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