Cauliflower Tabbouleh

Easy, tasty, nutritious Summer Buffet Moment

… topped with beetroot hummus and crispy seaweed.

INGREDIENTS: 2 servings

1 small head of cauliflower

1 red pepper

10 cherry tomatoes

Handful green garden peas

1/2 cucumber

1/2 sauteéd onion

1 cup chopped fresh parsley

3 large tbls. chopped fresh mint

3 large tbls. chopped fresh oregano

3 large tbls. chopped fresh chives

3 tbls virgin olive oil

Juice AND Zest of 1 organic lemon

2tsp herb salt or pink himalayan salt

5 dried apricots or 1 tbls mulberrys

Option: 3 tbls capers

Topping: Pomegranates and Romain Lettuce

METHOD:

Divide the cauliflower into small florets and place in a food processor. Pulse in short intervals until you have created cauliflower “rice”.

Put your Cauliflower rice in to a bowl and set to one side

Chope ALL the other ingredients and mix with the cauliflower using your hands and lots of love!

Season with lemon, olive oil and salt.

Place in one large serving dish or divide into portions in to a basket of salad leaves and top with beetroot hummus together with a slice of sough dough bread or linseed crackers!

 

 

 

 

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