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Cauliflower Tabbouleh Salad

PREPARATION

20 min(s)

COOKING

3 min(s)

TOTAL

23 min(s)

SERVES

4

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Ingredients


4 cups cauliflowers (1 medium cauliflower)

5 celery ribs

1 lemon (seeded and finely chopped)

1 cup parsley (fresh and finely chopped)

3/4 cup mint leaves (fresh and finely chopped)

3/4 cup coriander (fresh and finely chopped)

1/2 cup dried cranberries (unsweetened if possible)

1/2 cup spring onion (finely chopped)

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

1/3 cup extra virgin olive oil

1/2 cup lemon juice

2 teaspoons pure maple syrup

Sea salt to taste

Black pepper to taste

Introduction

This cauliflower Tabbouleh salad is absolutely delicious, low-carb, grain free and loaded with nutrients. Perfect for dinner and lunch the next day.

Preparation

Wash the cauliflower and cut it into chunks (florets). Put them in a bowl and cover with boiling water for 2-3 minutes and drain.
Grate the cauliflower with the coarse grater disk on a food processor or use a grater until it reaches a rice-like texture.
In a large bowl, combine the grated (rice-like) cauliflower, chopped lemon, parsley, spring onion, celery, coriander, and mint leaves.
Heat the pumpkin and sunflower seeds in a dry, heavy skillet over medium heat for 1 to 2 minutes (Watch them carefully as it's easy to burn them).
Add the pumpkin and sunflower seeds together with the dried cranberries to the mixture.
Mix the olive oil, lemon juice, salt, black paper, and maple syrup.
Toss the dressing over the salad and stir well to combine. Taste and adjust flavors as needed. Serve immediately or refrigerate for about 35 minutes to allow the flavors to combine.
Detox Friendly
Gluten Free
Low Cholesterol
Salad
Vegan