Recipe
Cauliflower Asparagus Tabbouleh
Cauliflower Tabbouleh is a grain free spin on the traditional Middle Eastern salad. It’s so fresh and light, gluten free and whole30!
Prep: 20 minsCook: 15 minsTotal: 35 mins
Servings: 4 1x
Ingredients
- 1 bunch asparagus
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon sea salt, divided
- 1 medium cauliflower head
- 2 garlic cloves
- 1 cup grape tomatoes, halved
- 1/4 cup flat leaf parsley, chopped
- 2 scallions, chopped
- 2 tablespoons mint, finely chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Toss the asparagus with the 2 tablespoons olive oil and 1/2 teaspoon sea salt. Place them in a single layer on a lined baking pan and roast for 15 minutes.
- While the asparagus is cooking, coarsely cut your cauliflower florets.
- Put the florets it through your food processor with the shredding attachment to make cauliflower rice.
- Place the cauliflower rice in a large skillet with 2 tablespoons olive oil over medium high heat and cook for about 5 minutes, stirring occasionally.
- Turn the heat to low and continue to keep warm, stirring occasionally.
- Rinse out your food processor. Remove the asparagus from the pan when they’re done roasting and place them in the food processor with the regular blade.
- Add 2 garlic cloves and remaining salt to the asparagus. Process until finely chopped.
- Add the asparagus to a large bowl with the cooked cauliflower rice.
- Add the halved grape tomatoes, parsley, scallions, mint, lemon juice, salt and pepper (to taste).
- Mix everything in the large bowl.
- Transfer to a serving bowl and dig in!!
Nutrition Info:
- Serving Size: 4
- Calories: 202
- Sugar: 7.8g
- Sodium: 540mg
- Fat: 14.5g
- Saturated Fat: 2.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 7.8g
- Protein: 6.5g
- Cholesterol: 0mg
Find it online: https://thetoastedpinenut.com/cauliflower-asparagus-tabbouleh/
