Add your favorite protein and it is a quick meal. Craig liked it more than he thought...he took the leftovers for lunch the next day.
3 cups cauliflower
1/4 cup coconut oil or butter
1 cup chopped fresh cilantro
1 cup sliced red onion
3/4 cup diced tomato
1/2 cup sliced green onions
1/2 cup diced yellow bell pepper
1/2 cup chopped peeled avocado
1/4 cup diced seeded peeled cucumber
1/4 cup (1 oz) crumbled queso fresco
2 TBS fresh lemon juice
2 TBS fresh lime juice
2 tsp diced seeded jalapeño pepper (optional)
3/4 tsp dried oregano
1/2 tsp Celtic sea salt
1/4 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp freshly ground black pepper
1/8 tsp ground allspice
1 garlic clove, minced
Dash of hot pepper sauce (such as Tabasco)
"RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.' Place cauliflower rice in a frying pan with oil and stir fry until tender. Add cilantro and remaining ingredients; toss well. Fry for another 3-5 minutes to let the flavors soak into the cauliflower and enjoy! Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Tabbouleh = 690 calories, 19g fat, 16g protein, 111.5 carbs, 7g fiber
"Healthified" Tabbouleh = 229 calories, 17g fat, 5.5g protein, 13g carbs , 5.4g fiber
