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 Cauliflower Tabbouleh
Makes 6 servings
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Image © Publications International, Ltd.
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Cauliflower Tabbouleh
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Ingredients
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2
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bags (12 ounces each) cauliflower florets
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3
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tablespoons olive oil
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1
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teaspoon curry powder
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1
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small bunch of flat leaf parsley
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1
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medium onion, finely chopped (3/4 cup)
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1/2
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seedless cucumber, chopped (1-1/2 cups)
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1
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cup chopped ripe tomato or 1 can (about 14 ounces) no-salt-added diced tomatoes, well drained
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1/3
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cup fresh lemon juice
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1/4
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teaspoon salt
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1/2
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teaspoon black pepper
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Romaine lettuce
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1. Cut large cauliflower florets into uniform pieces. Place cauliflower in food processor fitted with a metal blade and pulse to grate into uniform granules, about 1 minute.
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2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add curry powder and cook until it sizzles slightly but does not burn. Add chopped cauliflower and stir fry using a spatula to separate and turn until cauliflower is cooked, about 10 minutes. Remove from heat and cool.
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3. Meanwhile, rinse parsley and trim and discard large stems. Place parsley springs in a food processor fitted with a metal blade and pulse to chop, 10 to 20 seconds.
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4. Combine reserved cooked cauliflower, parsley, onion, cucumber and tomato in a large bowl.
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5. In a small bowl mix remaining 2 tablespoons olive oil, 1/3 cup lemon juice, salt and pepper. Pour over cauliflower mixture and toss with rubber spatula to mix well. Serve at room temperature or chilled on Romaine lettuce leaves.
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©Publications International, Ltd.
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Nutrients per Serving
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(1 cup tabbouleh)
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Calories
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114
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Calories from Fat
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52 %
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Total Fat
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7 g
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Saturated Fat
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<1 g
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Carbohydrate
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12 g
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Fiber
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4 g
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Protein
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3 g
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Sodium
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141 mg
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Dietary exchanges
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2 Vegetable
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1-1/2 Fat
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Printed
from diabeticcooking.com
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