Cauliflower rice seems to be steadily increasing in popularity across the internet. I believe that one of the best recipes incorporating riced cauliflower is raw tabbouleh. The colorful and …
Preview
See Also: Low Carb Recipes, Rub RecipesShow details
Make the dressing by mixing the olive oil, lemon juice, garlic, a pinch of salt and pepper in a small bowl. Add 1 tablespoon of dressing to a non-stick frying pan. Sauté the …
See Also: Keto RecipesShow details
20 Low-Carb, High-Protein Lunch Recipes for Winter. Amp up your midday meal with one of these nutritious lunch recipes. Highlighting seasonal ingredients like cabbage, …
See Also: Lunch RecipesShow details
Step 2: Clean out the food processor and add your dressing ingredients: olive oil, lime juice, orange juice, jalapeño, cilantro, garlic, cumin and salt. Blend well and pour into a …
See Also: Keto Recipes, Rice RecipesShow details
2 TBS butter. Sauté the onions in the butter. Add one bag chopped cauliflower florets. Add 3 cups chicken stock. 1 tsp garlic powder. 1 tsp Himalayan salt. Seal in the instant pot. Cook on …
See Also: Keto Recipes, Low Carb RecipesShow details
The actual low carb tabbouleh recipe calls for 1 1/2 cups, but it’s more convenient to use up your whole head of cauliflower or whole package of frozen cauli rice. Just keep the leftovers for another meal.
Combine the vegetables in a large bowl. Add the cauliflower rice (once cooled) and hemp hearts. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper. Pour the dressing over the cauliflower tabbouleh.
Finely chop the tomatoes, cucumbers, mint, and parsley. Slice the green onions thinly. Combine the vegetables in a large bowl. Add the cauliflower rice (once cooled) and hemp hearts.
Rinse and trim the cauliflower and grate with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized. Chop the tomato and parsley finely. Slice the onion thinly.