The traditional tabouli recipe uses bulger wheat, a gluten containing grain which promotes inflammation, particularly when eaten in excess. Using cauliflower rice as a substitute not only makes this a healthy gluten free alternative but also low in carbohydrates and great for weight loss.. It tastes amazing too!
1 punnet of cherry tomatoes (250g), halved
2 bunches of continental parsley, chopped
1 bunch of fresh mint, chopped
3 spring onions, diced
1 small-medium sized cauliflower head
1.5 Tbsp of extra virgin olive oil
Juice of 2 lemons
Pinch of sea salt and pepper
01: Clean and cut the cauliflower into smaller chunks
02: Add to the food processor and blend until it forms a cous cous like consistency
03: Transfer into a steamer pot and steam until its soft or add to microwave safe dish and cook covered for approx 3-4 minutes on high until soft. Set aside to cool...speed up the process by sticking it in the freezer.
04: Add to a serving bowl the chopped parsley, mint, spring onions, cooled cauliflower rice and mix together until well combined.
05: Drizzle over the lemon juice, extra virgin olive oil, salt and pepper and give it another mix though before devouring.
Serve with some protein such as fish, chicken, grilled haloumi, falafels or a piece of steak.