Cookbook Index: Soups & Salads
Makes: 10 servings
Prep time: 15 minutes
Ready in: 15 minutes
Riced cauliflower stands in for couscous in this no-cook, gluten-free take on parsley-packed tabbouleh. For the most satisfying crunchy texture and best flavour, we’ve used raw cauliflower, rather than steamed florets (which can lend an unpleasant cabbagey aroma). Garnish with additional chopped fresh parsley and mint leaves, if desired.
| Measure | Ingredient |
| Half | head cauliflower, trimmed and cut into large florets (about 5 cups/1.25 L) |
| 2 cups (500 mL) | lightly packed fresh parsley |
| 1 cup (250 mL) | lightly packed fresh mint leaves |
| 4 | green onions, sliced |
| 2 | PC® Organics Roma Tomatoes, diced |
| 1 | sweet yellow pepper, diced |
| Half | English cucumber, diced |
|
1 |
clove garlic, finely grated |
| 1/3 cup (75 mL) | extra-virgin olive oil |
| 1 tsp (5 mL) | grated lemon zest |
| 1/4 cup (50 mL) | fresh lemon juice |
| 3/4 tsp (4 mL) | salt |
| 1/2 tsp (2 mL) | black pepper |
1. Place half of the cauliflower florets in PC® Cauliflower Ricer; pump ricer until cauliflower is finely chopped. Transfer to large bowl. Repeat with remaining cauliflower.
2. Place parsley and mint in ricer; pump until finely chopped. Transfer to same bowl.
3. Add green onions, tomatoes, yellow pepper and cucumber to cauliflower mixture; toss to combine.
4. Whisk together garlic, oil, lemon zest, lemon juice, salt and pepper in small bowl until combined. Drizzle over tabbouleh; toss to coat.
Makes 10 servings.
Per serving: 100 calories, fat 8 g (1 g of which is saturated), sodium 200 mg, carbohydrate 8 g, fibre 2 g, sugars 3 g, protein 2 g
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