Cauliflower Tabbouleh


Adapted from Maryland University of Integrative Health


o 1  ½  pounds cauliflower, trimmed and cut into 1-inch florets

o 6 Tbsp. freshly squeezed lemon juice ( I used Lime!)

o 6 Tbsp. EVOO

o ½ tsp. ground turmeric

o ¼ tsp. ground coriander

o ¼ tsp. ground cumin

o 1/8 tsp. ground cinnamon

o Sea salt

o ¼ tsp. freshly ground pepper

o 1 cup tightly packed coarsely chopped parsley

o ½  cup coarsely chopped tightly packed mint

o 1  medium cucumber, peeled, seeded, and diced o 12 cherry tomatoes, halved  (I skipped this due to food sensitivity)

Method of preparation:

  1. Place the cauliflower florets in a steamer basket and steam until just tender-crisp, 5 to 6 minutes. Remove from the heat and let cool slightly.
  2. Place the cooked cauliflower in the bowl of a food processor and pulse about 15 times, until the texture is fine, with pieces about the size of rice grains.
  3. In a large bowl whisk together lemon juice, olive oil, turmeric, coriander, cumin, cinnamon, 1/2 teaspoon of salt, and pepper. Add the cauliflower and toss well to coat. Taste, and adjust with a couple of pinches of salt if needed.
  4. When the cauliflower has completely cooled, fold in the parsley, mint, cucumber, and tomatoes. Serve at room temperature.

Notes: Cauliflower just like walnuts, visually reminds us of the brain. Nutritionally is a brain-boosting superstar, filled with B vitamins, omega-3s, phosphorus, and manganese. It helps with the liver detoxification; happy liver makes a happy brain. Cauliflower comes also in deep purple higher in anthocyanins brain boosting antioxidants and orange color has more beta carotene.

About mandyfitness

fitness trainer and certified nutritionist ISSA Certified Personal Trainer ISSA Certified Sports Fitness Nutritionist MS Biology Clemson graduate student of Biology (Summer 2016) Spinning instructor Group Fitness instructor
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