Cauliflower Inspired Raw Tabouleh

If you’re looking for yummy low glycemic, low carb options, then you’ll need to consider substituting your grains for more nutrient dense, vitamin rich veggies. Cauliflower is a hearty, enzyme rich sub for quinoa, bulgar or cous-cous in this popular middle eastern salad. The fresh herbs make it so flavourful and vibrant, and it’s super low-cal, just in case you happen to be going to Las Vegas in a couple of weeks.

Ingredients: (all raw) makes 4 servings

2 cups of cauliflower, chopped

3 tomatoes, chopped

2 cups of parsley, chopped

3 tbsp red onion, finely chopped

1 clove of garlic, chopped

juice of 1 lime

3 tbsp olive oil

2 cups of cucumber, chopped

1/2 cup of dill, chopped

1/2 cup of green onions, chopped

3 tbsp nutritional yeast

1/4 cup of pumpkin seeds

1 tsp sea salt

fresh cracked pepper

Method:

Toss the cauliflower, parsley, dill, red onion, garlic, lime juice, olive oil, brewers yeast and sea salt in a food processor. Use quick bursts to chop all ingredients as opposed to a steady grind, which will create more of a paste. Combine with the rest of the ingredients, mix well, s&p to taste, and serve alone or as a palate-cleansing side.

Enjoy!

~ The Vegan Project

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