Cauliflower is one of my favourite ingredients, it’s so versatile and has so many health benefits. You can hide a good portion of it in a lot of seemingly naughty foods without even thinking you are eating vegetables.
Trust me on this, if it doesn’t taste good, it doesn’t make it to my Sweet & Savoury Health collection.
Today I’m sharing this refreshing tabbouleh salad recipe that goes well with a protein rich side dish such as a piece of grilled salmon or chicken. If you haven’t tried tabbouleh, you are missing out on some great flavours. Tabbouleh is a classic Middle Eastern salad made with a mixture of delicious herbs and nutty bulgur wheat.
I love incorporating fresh herbs in my recipes. Aromatic herbs often have carminative properties, which means they help reduce bloating and flatulence by soothing the muscles in our digestive tract. Yummy herbs = flat tummy.
Some common examples:
basil rosemary fennel oregano ginger cinnamon cardamon chamomile lemon balm
Have fun combing your favourite flavours! A little bit of these herbs goes a long way. Being consistent with using a teaspoon here and there can create amazing effect on your waistline and stop pants from ‘choking’ the tummy. Since the drying process decreases the amount of volatile oil from the herbs, I like to keep a little bit of herbs in my garden. If I don’t have a certain one that a recipe calls for, I will splurge a little when I go grocery shopping. Well, a flat tummy is worth the buck. Plus I always freeze the leftover herbs for future recipes so it’s not a big waste.
I like to keep a little planter box of herbs on my patio. Looks like my mint and parsley are doing well!
There are so many delicious food that has specific functions and create amazing results for your body. Stay tuned for more.
Okay, let’s get to the tabbouleh recipe now:
Tomatoes are in season now! Doesn’t these baby heirloom tomatoes look adorable?
Cauliflower Tabbouleh
Serves 4
A creative and delicious way to enjoy cauliflower in a salad!
Prep Time
20 min
Total Time
20 min
Ingredients
1 pint cherry tomatoes, halved
1 small head cauliflower
3 Tbsp freshly diced mint
3 Tbsp freshly diced parsley
5 green onions, diced
½ cup lemon juice (juice from 1 lemon)
½ tsp garlic powder
½ cup onions, diced
1 tbsp coconut oil
1 tsp pink Himalayan salad
Freshly ground pepper
Instructions
Pulse the cauliflower into fine rice consistency and set aside
Melt coconut oil in a pan and add the diced onion. Once the onion becomes aromatic and turns slightly translucent, add cauliflower, salt and pepper.
Sauté the cauliflower for about a few minutes, allowing any excess moisture to evaporate
In a large mixing bowl, combine all ingredients together and drizzle lemon juice over the salad. Mix well.
Notes
Keep fresh refrigerated for 3 days.
Adapted from Dr. Natasha Turner
Next time we are turning cauliflower into a pizza! Like the Sweet & Savoury Community Page (click here) so you won’t miss out on new recipes.