Monday, June 12, 2017

Quick Little Recipe: Cauliflower Rice Tabbouleh

Just finished the 3-Day Refresh. Words like "cleanse" and "detox" sort of describe it, but not exactly. It was surprisingly do-able. I'll have my results and a review of my experience out soon, but in the mean time, I wanted to share this recipe. It's one of the food options during the 3 days. (Yes--you eat real food with the Refresh. One of the things I liked most about it!)

This also makes a great side dish or light lunch even when you aren't Refreshing.


Ingredients
1 small head of cauliflower (alternatively, you can buy frozen or fresh pre-riced cauliflower)
1 small tomato
1 English (seedless) cucumber
1 small red onion
1 bunch parsley
1 lemon
Olive Oil
Sea Salt
Chili flakes (optional but recommended)

Instructions 
Grate or pulse in a food processor 1 cup cauliflower florets, until they resemble couscous/rice. 

Cook riced cauliflower in a nonstick pan over medium heat 5 minutes. Allow to cool before mixing with other ingredients. (This is optional--you can leave the cauliflower raw, but I prefer it cooked.) 

Small dice the tomato and add to a large bowl. 
Small dice 1/2 of the cucumber and add to the bowl.
Small dice the onion and add 1/4 cup to the bowl. 
Add 1/2 to 3/4 cup chopped parsley. 
Add the cooled cauliflower. 
Dress with 2 or 3 Tablespoons fresh lemon juice, 3 teaspoons olive oil, sea salt and chili flakes to taste. 
Toss well to combine. Allow to sit, refrigerated for a few hours. 

Enjoy the healthy goodness. 
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