Cauliflower Tabbouleh Recipe
I hope you're having an awesome week so far! I'm looking forward to this weekend because my sister, Meg, is coming to visit! Also, Charlotte is doing great after her surgery. She's now able to walk as far as she was able to right before she injured her other ACL, so she's on the mend and on track to be able to go to the beach for her birthday in August. I'm still going strong on the keto diet, and feel that it's really been helping my gut issues, so plan to stick with it! I've made it through the "keto flu", which wasn't fun, but so happy to be on the other side of it now.
Today, I just wanted to share a healthy recipe with you. When you're trying to eat healthy, it can be so hard to stay on track when you are busy and have to do a lot of cooking and meal prepping. This seriously takes 5 minutes or less to prepare, requires no cooking, and can be prepped in advance. It also is compliant with many diets (not low FODMAP though). It can be used as a part of your main dish, although you will want to add some sort of protein and maybe another veggie, or it makes a great side for lunch or dinner. The recipe is for cauliflower tabbouleh. Cauliflower has been used in a lot of recipes lately as it makes a good low carb/grain free/potato free substitute, and this is just another example of how versatile it really is!
This is how I made it:
Cauliflower Tabbouleh 16 oz fresh riced cauliflower (can find at many grocery stores I got mine at Trader Joe's.) juice from 3 lemons about 2 Tbsp EVOO fresh mint leaves - maybe about 1/4 cup, but you can use more per your taste fresh parsley - probably about 1/4 -1/2 cup, but feel free to use more per your taste salt to taste
Combine all ingredients in a container or bowl and mix. You can enjoy right away or eat it throughout the week.
I hope you enjoy this!