Cauliflower Rice Tabbouleh

Serve: 2

Ingredients: 

• 1 large head of cauliflower 
• 1 cucumber
• 200g cherry tomatoes
• ¼ red onion, diced
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh parsley

Dressing: 

• Juice of 1 large lemon
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Method: 

1. Place cauliflower in a food professor. Pulse for about 10-15 seconds until it looks like rice. 
2. Transfer to a large mixing bowl. 
3. Add all vegetables, herbs and mix well.
4. To make salad dressing:  combine lemon juice, vinegar, oil, basil, salt and pepper. 
5. Pour dressing over vegetables and toss well. 

Macros per serve

Cals 120

Protein 5g

Fat 7g

Carbs 12g

Fibre 6g

Health Benefits of Ingredients

Cauliflower: High in vitamins C & K for antioxidant & bone health. Contains fibre & glucosinolates for digestive and liver support.

Cucumber: Hydrating, low-calorie. Contains vitamins K & C for antioxidant & bone support. 

Cherry Tomatoes: Rich in vitamin C & lycopene for antioxidant & heart health. Adds natural sweetness.

Red Onion: Contains flavonoids & quercetin for antioxidant & anti-inflammatory.

Mint & Parsley: High in vitamins A, C, K for immune and bone health. Adds fresh flavour without calories.

Lemon Juice & Vinegar: Vitamin C for immune support. Adds flavour with minimal calories.

Basil: Antioxidant properties. Enhances taste without added calories.