Cauliflower tabbouleh recipe

Middle eastern food is one of my favourite cuisines thanks to the vibrancy of the food, colours and spices. This twist to the classic tabbouleh is bright and full of flavour, plus its raw, low carb and nutritionally filling! 

a low carb tabbouleh 

It's great as a main (I took it to work for lunch with a couple spoonful’s of quinoa)  but would work equally as well as a side dish, especially to filled fish or chicken (check out my recipe  for chicken kebabs here).

serve as a side or as a main 

packed full of veg! 

This recipe is soooo easy to make, I reckon even my dad could make it (hang on, forget that, he wouldn’t know how to put the food processor together).

Ingredients

Small cauliflower

1 medium red onion, finely diced

Small bunch of spring onions, chopped finely

3 large tomatoes, diced

½ small cucumber, finely diced

Large handful of parsley, finely chopped

Dressing

2 tbsp apple cider vinegar

4 tbsp  extra virgin olive oil

1 clove garlic, crushed

1 tsp runny honey

¼ tsp or pinch of cinnamon

1 tsp ground cumin

Seasoning

Remove all the stalks and leaves from the cauliflower and place the cauliflower heads in a food processor.  Pulse until the cauliflower resembles small crumb like grains

love the colours of the veg - so vibrant 

Transfer this to a large mixing bowl and add all the other tabbouleh vegetable ingredients to the bowl and mix

In a bowl, whisk the dressing ingredients together and pour over the taboulleh

the dressing has a slight sweet taste thanks to the cinnamon 

Season to taste. Serve! 

this is surprisingly filling! 

Feel free to top the dish with seeds, nuts or beautiful pomegranate seeds for added flavour and crunch!! 

If you pop this in an air tight container it will last a few days for your lunches for work! 

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