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Mafalda Pinto Leite | Cauliflower Tabouli
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Cauliflower Tabouli

Cauliflower Tabouli

I love to play around with the potential of fresh produce. Cauliflower is having a moment in my kitchen right now and due to its amazing beauty and health benefits I’ve been eating it daily.

Cauliflower turns on the production of antiaging nutrient Glutathione in the body, and protects against disease-causing chronic inflammation. Throw in cauliflower’s anti-cancer properties and its essential amino acids and you’ve got longevity in every bite.

Her is a super easy Tabouli salad, and if you haven’t tried raw cauliflower you will be pleasantly surprised with its amazing taste and texture.

 

Serves

4 ​

 

Method

2 cups cauliflower florets
1/2 cup chopped mint
1/4 cup chopped parsley
1/4 cup chopped cilantro
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped pistachios
pomegranate seeds
2 spring onions, thinly sliced
pink salt to taste
freshly ground black pepper to taste

To make the tabouli, pulse the cauliflower in a food processor until it resembles couscous. Transfer to a large bowl, sprinkle evenly with the remaining ingredients and stir. Serve it immediately

Date

March 23, 2017

Category

Mains

Tags
beautyfood, glutenfree, raw, vegan