Keto Cauliflower Tabbouleh Recipe

Tabouli Recipe with Hemp Hearts Keto Tabbouleh …

WebMay 16, 2022 · Use both the white and the green portions of the onion. The salad will keep in the fridge for about a week at most. Use the lightest …

1. Mix in a large bowl. Eat some now. Save some for later.
2. EVEN FASTER TIP: Double the recipe since this will keep–and keep improving–for 3-5 days if kept in the refrigerator.

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Cauliflower Tabbouleh Salad (Vegan, Whole30) Our …

WebFeb 15, 2021 · Place the cauliflower rice into a large, microwave safe bowl. Microwave on high for 60 seconds. Add the lemon juice and salt, and stir …

1. Place the cauliflower rice into a large, microwave safe bowl. Microwave on high for 60 seconds. Add the lemon juice and salt, and stir to combine. Set the cauliflower rice aside to marinate and tenderize at least 20 minutes and up to 1 hour.
2. While the cauliflower marinates, prepare the herbs and vegetables. Finely chop the parsley and mint by hand, or, pulse the herbs in a food processor with a standard s-blade, scraping down the sides as needed, until the desired texture is achieved. Slice the tomatoes in half, scoop out the seeds using a spoon, then chop into a 1/4" dice. Half the cucumber, scoop out the seeds using a spoon, then chop into a 1/4" dice.
3. Add the extra virgin olive oil, parsley, mint, tomatoes, and cucumber to the cauliflower rice. Toss to combine. Taste for seasoning and add additional lemon juice or salt until the flavor sings. Serve immediately or chill. Refrigerate the leftovers in a sealed container for up to 5 days.

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Cauliflower Tabbouleh (Keto + Low Carb!) Little Pine …

WebJun 18, 2020 · In a food processor, process cauliflower (2 1/2 cups) until it’s a fine grain, similar to the size of bulgur grain, using 1-second …

1. In a large bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1/2 teaspoon).
2. In a food processor, process cauliflower (2 1/2 cups) until it’s a fine grain, similar to the size of bulgur grain, using 1-second intervals. Place the cauliflower in the lemon juice/olive oil and let it sit white prepping the remaining ingredients.
3. Pick the leaves from the stems of the parsley (5 bunches). To save time, drag a sharp knife over the top of a parsley bunch while holding the stems, then remove any large stems from the leaves (you won't notice the small stems).
4. Place leaves into the food processor, and pulse until finely chopped (make sure not to overprocess!).

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