Cauliflower Tabbouleh - 15.4g Carbs, 2.5g Fiber, 6.1g Sugar
From: pamelasalzman.com
Serves: 6
Cauliflower Tabbouleh uses barely steamed and grated cauliflower in place of the typical bulgur wheat, making this a grain-free, gluten-free salad. When the cauliflower is grated, it completely resembles rice in appearance and even texture a little. It's fun serving this tabbouleh to guests who usually have no idea what they're eating and naturally assume it's rice. Cauliflower has a fairly subtle flavor, so you really pick up everything else that's going on here with fresh herbs, juicy pomegranates and a sweet-earthy dressing.
Tabbouleh is traditionally a parsley salad with bits of bulgur wheat, onion, tomato and cucumber. It's such an awesome, healthful, fresh salad which I really enjoy when the weather is warm. I make a really yummy version with quinoa that is one of my summer staples. But this recipe with cauliflower is like an autumnal tabbouleh with some pomegranates for a sweet and juicy crunch. Many "cauliflower rice" recipes call for the cauliflower to be raw, which I don't enjoy as much as giving it a quick steam or blanch. Raw cruciferous vegetables are also a tad harder to digest than lightly cooked. Cauliflower is is very rich in fiber, phosphorus and potassium, and a very good source of Vitamin C, Vitamin K, Folate, and Manganese. Plus the entire cruciferous family contains powerful anti-cancer compounds.
Serves: 6
1 head cauliflower, cut into florets
Kosher salt for cooking cauliflower
2 cups diced celery, about 5 stalks
Seeds from 1 large pomegranate, about 1 1/3 cups
1/2 cup finely diced red onion or shallot (you can soak in ice water for 15 minutes to take the raw edge off)
1/4 cup chopped parsley leaves
2 Tbsp chopped fresh mint leaves
1/4cup fresh lemon juice
1/2cup unrefined, cold-pressed, extra-virgin olive oil
3/4 tsp cinnamon
3/4 tsp cumin
3/4 tsp sea salt
1/2 tsp freshly ground black pepper or to taste
Prepare a large bowl with ice water. Place cauliflower in a large pot with an inch of water and a teaspoon of kosher salt. Bring to a boil and steam cauliflower for 3-4 minutes until crisp tender. Drain in a colander and immediately plunge cauliflower in ice water.
Drain cauliflower and transfer to a clean kitchen towel to dry off a little.
Fit the grater attachment in a food processor and gently grate/shred the cauliflower. It will look like barley or rice. Transfer to a serving bowl.
Stir in remaining ingredients and toss to combine. Taste for seasonings, especially if you allow this to sit. You may need an extra pinch of salt.
Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 179 g (179 g = 6.31 oz // 6.31 oz = 0.78 cups)
Nutrition per Serving:
211 Calories, 153 Calories from Fat, 17g Total Fat, 2.4g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 311mg Sodium, 15.4g Total Carbs, 2.5g Dietary Fiber, 6.1g Sugars, 2g Protein
Vitamin A 13% - Vitamin C 57% - Calcium 4% - Iron 6%
Nutrition Grade: B-
Good points:
No cholesterol
Very high in vitamin C
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