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Eat Yourself Healthy – Sally Joseph

Cauliflower & Pistachio Tabouli

Cauliflower & Pistachio Tabouli
GF, DF, LS, PF, DBF, AC,VV
This is a perfect dish if you are avoiding all grains, even pseudo grains like quinoa.  I recommend avoiding all grains on the EYH Program, even gluten free grains like rice, because the starch can inhibit the gut repair process and weight loss.  Cauliflower is a low starch vegetable but can be used as a delicious alternative in place of the durham wheat in traditional  Tabouli.

 

To make the cauliflower tabouli

What You’ll Need…

  • 1 head cauliflower, any size
  • 1 -2 TBSPs olive oil
  • 1 TBSP pasteurized butter
  • Salt and pepper to taste
  • !/2 cup flat leaf parsley, roughly chopped ( garnish)

How to make…

  1. Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
  2. Add some water to a steamer and bring to the boil with the lid on. Add the Cauliflower florets to the steamer and cook until just soft, being careful not to over steam or it will turn soggy in the blender. The cauliflower stems should be just soft.
  3. Transfer the cauliflower to a food processor but do not fill more than 3/4 full; if necessary, process in two batches. Add the butter, olive oil and season with salt and pepper.
  4. Process the cauliflower in 1-second pulses until it has completely broken down into rice / or couscous-sized granules. (Alternatively use a potato masher if you do not have a food processor.)
  5. Remove any large pieces of cauliflower that have not broken down and set aside. Transfer the cauliflower to a large mixing bowl and re-process any large pieces.

 

To make the tabouli

 

What you’ll need… 

1/12 cups cauliflower rice

1 bunch shallots, finely chopped

1 bunch flat leaf parsley, finely chopped

1 cup Lebanese cucumber, finely diced

1 cup cherry tomatoes, halved

½ cup pistachios, whole or roughly chopped

½ bunch mint, finely chopped

½ tsp. ground cumin

Juice of a freshly squeezed lemon

¼ cup extra virgin olive oil

Himalayan or Celtic sea salt and cracked pepper to taste

 

How to make… 

Combine all ingredients in a large mixing bowl with the cauliflower and serve fresh or refrigerate for 1 -2 hours before serving to allow the flavors to infuse more.

 

Sally’s Tip… 

Enjoy this dish as a side with any animal protein such as fish, chicken or meat, or as a vegetarian option during week one and two on the program.  I like to serve mine topped with a dollop of plain sheep’s yoghurt, and a sprinkle of cinnamon for.  I suggest making a little extra to keep on hand in the fridge for when you are short on cooking time.

Keep left overs in the fridge, in an airtight container for up to 4 days.  You can also freeze the cauliflower in an airtight container, or in a freezer bag for up to three months. Thaw on the counter for a few minutes before using.

 

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