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The following recipe is courtesy of my friend, Ashleigh, who blogs over at ispythebeautiful.com. Ashleigh and I attended Detox Culinary Training together, so I’m confident that her recipes are as fabulous as her witty writing. This light, properly combined salad sounds like a perfect dish on a hot summer evening!
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I can’t think of anything more full of color and life than tabouli, a beautiful Middle Eastern salad dish!
This version is perfect for summer: fresh and raw with a punch of lemon and the sweetness of cherry tomatoes. I like to take advantage of the summer season by keeping my foods light and cool, giving my body a break from the heat and a chance to clean house. This tabouli is great for lunch or dinner and stores well in the fridge for up to 3 days!
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Raw Cauliflower Tabouli
serves 2-4
Recipe courtesy of Ashleigh Phillips
Ingredients:
1 head cauliflower
1/2 small red onion
1 cup cherry tomatoes
2 Lemons
1/2 bunch parsley
3 leaves kale
Directions:
1) Cut cauliflower into florets and pulse in a food processor to make “Cauliflower Rice,” then set this aside.
2) Cut the stems off of parsley and kale. In the food processor, pulse parsley and kale leaves with onion and juice of 2 lemons until well combined.
3) Mix the “green stuff” in with the “white stuff” (read: cauliflower rice) and top with diced cherry tomatoes. I use my food processor to pulse the tomatoes a few times and save a little time.
4) Serve it up and enjoy!
Ingredients
- 1 head cauliflower
- 1/2 small red onion
- 1 cup cherry tomatoes
- 2 Lemons
- 1/2 bunch parsley
- 3 leaves kale
Instructions
- Cut cauliflower into florets and pulse in a food processor to make "Cauliflower Rice," then set this aside.
- Cut the stems off of parsley and kale. In the food processor, pulse parsley and kale leaves with onion and juice of 2 lemons until well combined.
- Mix the "green stuff" in with the "white stuff" (read: cauliflower rice) and top with diced cherry tomatoes. I use my food processor to pulse the tomatoes a few times and save a little time.
- Serve it up and enjoy!
Nutrition
Per Serving: Calories: 111, Fat: 1g, Carbohydrates: 25g, Fiber: 5g, Protein: 6g
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My fiancee can’t get enough of this stuff. We eat it with Sprouted Hummus and sometimes we wrap it up in sheets of Nori. Weird, right?
Enjoy!
Wow, this really sounds delicious. Not sure how the other half will feel about it but I vote YES! to me making it. And it sounds super easy to make.
Is there a reason you do not put any oil in this salad?
hi hi! I’d love to share this recipe on my blog and I’m wondering if I could use the picture here to link back to this page? thank you! 🙂
Hey just noticed that you are breast feeding just a heads up, parsley can mess with your milk supply. I was eating a ton of it in smoothies and ended up almost loosing my supply. I’m good now but I had to stop eating it in such large amounts.