Cauliflower Tabbouleh Salad
Cruciferous veg are one of the best detox nutrients which makes the salad a go-to in my meal prep rotation when I want to nourish my hormones. Replace grains in traditional tabbouleh with this delicious cauliflower rice and allow all the other ingredients to work their magic (I’m talking reduce inflammation, support digestion, help your cycle…the list really does go on). I like to make a big batch for the week ahead and pair with a yummy tahini dressing for a balanced protein meal!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total: 35 minutes
Ingredients
4 Cups, Riced Cauliflower
2t EVOO
3 Garlic Cloves, Minced
1t Salt
1t Turmeric
¼ Cup Currants
½ Cup Chickpeas
¼ Cup Toasted Slivered Almonds
½ Cup Carrots, Diced
3 Green Onions, Sliced
¼ Cup Parsley, Chopped
2T Pumpkin/Sunflower Seeds, based on your cycle
1T Lemon Juice
Optional: Tahini Dressing
¼ Cup Tahini
3T EVOO
2T Lemon Juice
Method
Cut the whole cauliflower into quarters and slice out the core. Break down each quarter into smaller pieces, cutting larger florets in half.
Fit the food processor with the S blade and blend cauliflower. Do not over-process as this will change the consistency and make your “rice” turn soft and mealy.
Heat the pan on medium heat and add the oil. When oil is hot, add garlic and sautee until fragrant.
Add the riced cauliflower and salt, mixing together frequently until tender (around 4 minutes)
Remove the cooked cauliflower from the pan and place in a bowl. Stir in the turmeric, chickpeas, currants, almonds, carrots, green onions, parsley, seeds, and lemon juice until well combined.
Allow the flavors to blend for at least 15 minutes before serving (I like to place it in the fridge overnight!)
Top with tahini dressing or an added protein of your choice.