CAULIFLOWER TABBOULEH

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I just love Tabbouleh, I could eat it everyday.

Unfortunately my tummy doesn't feel the same way and I tend to feel a little uncomfortable after eating it, I have an intolerance to wheat.

Tabbouleh is an all rounder bountiful healthy summer salad full of powerful antioxidants like flavonoids, lycopene it's high in Vitamin C, and many other vitamins minerals, this recipe is low carb, low in calories and is filling to boot.

This recipe is available anywhere on the web, this is my variation it can be made in bulk and left in an air tight container in the fridge for a couple of days. It will bring some lovely red, white and green to your Christmas table.

Ingredients:

1 large cauliflower = 816 g 4-5 large bunches of parsley = 141 g

1 large burpless cucumber = 393 g 3-4 large tomatoes = 407 g

1 large lemon = 76 ml 2 Tablespoons Olive Oil = 40ml

Method:

1. Rinse and dry all ingredients try to get all excess water off to prevent tabbouleh from being soggy and rotting too quickly.

2. Break cauliflower into to florets and pulse in blender until it resembles rice grains.

3. Chop parsley finely.

4. Chop tomatoes and cucumber into small squares.

5. Combine all ingredients into a large bowl.

6. Squeeze lemon juice remove seeds and add juice and pulp to combined ingredients.

7. Add olive oil and mix well.