Jan 8, 2018 - This recipe is a delicious, low-carb and grain-free spin on the traditional Mediterranean tabouli dish that uses cauliflower instead of bulgur wheat.
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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.
In a large bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1/2 teaspoon). 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.
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. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper.