25 juin 2015

Cauliflower tabbouleh

Name: Cauliflower tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 250 g (2 cups) of washed cauliflower; 60 g (1 cup) of freshly chopped italian parsley; 2 tomatoes cut into small cubes; 1 green onion thinly sliced; 2 of olive oil; 60 ml (1/4 cup) of lemon juice; 20 freshly chopped mint leaves; Salt and pepper to taste

Salade Crudivore, Sans gluten, Végétalien

juin 25, 2015

Cauliflower tabbouleh, what a great idea! High in calcium, potassium and magnesium, finely chopped cauliflower replace extraordinarily wheat couscous and is easier to digest. Organic cauliflower is pretty rare so, enjoy it!

Prep: 20 mins
Yields: 4 servings

Ingredients

250 g (2 cups) of washed cauliflower

60 g (1 cup) of freshly chopped italian parsley

2 tomatoes cut into small cubes

1 green onion thinly sliced

2 of olive oil

60 ml (1/4 cup) of lemon juice

20 freshly chopped mint leaves

Salt and pepper to taste

Directions

Grate the cauliflower to obtain a texture similar to semolina.

In a large bowl, mix all the ingredients.

Cool in the refrigerator for at least ten minutes. Serv as a side salad.

Off-season, cauliflower could be replaced with cooked quinoa, to easily transform this tabbouleh in a main dish, since it is full of protein!

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