Raw Cauliflower Rice Tabouleh


Raw Cauliflower Rice Tabouleh

Serves: 6 Time: 00:35 Skill:

Deliciously fresh tabouleh, packed with flavour!


for the salad: 1 large cauliflower, leaves removed 250g grape or cherry tomatoes, sliced 1.5 cups fresh parsley, minced 200g cups finely chopped celery 3/4 cup cilantro, minced 2-4 green onions, thinly sliced (about 1/2 cup or more) 2 tablespoons hulled hemp seeds for the dressing: 80ml cup red wine vinegar 30ml tablespoons flax seed oil (or extra virgin olive oil) 5ml teaspoon pure maple syrup (or other liquid sweetener) a pinch of salt

METHOD If using a food processor, use the grater blade attachment. Drop cauliflower florets into the machine to grate. If using a box grater, quarter the cauliflower and grate each piece until just the stem is left. Scoop into a large bowl. Discard leftover stem pieces. Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl. Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavours can develop a bit more. Just before serving, sprinkle with hemp seeds for added protein. Salad will keep in a container for a couple days (possibly longer) in the fridge.
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