Hello sunshine… That’s you! It’s day two of what to pack for your picnic road trips this Summer. What do you think to this cauliflower rice tabbouleh with parsley and mint gremolata? It’s so fresh and tasty.
Cauliflower is so versatile and makes great low carb alternative to rice and pseudo grains like Quinoa. It’s great stir fried with a little coconut oil but today I steamed it to make it super light and fluffy and then coated in a zingy lemon dressing for Summer. Everything tastes better with a good dressing! Make up a big batch, pop in a tupperware and you’re good to go.
- 1 cauliflower
- Handful of cherry tomatoes
- 3 inch slice of cucumber
- 2 spring onions or 1 tablespoon chopped chives
Parsley and mint gremolata
- 2 tablespoon parsley
- 1 tablespoon mint
- Zest of 1 lemon
- Juice of half a lemon
- 4 tablespoons extra virgin olive oil
- 1 teaspoon coconut aminos (optional)
- 1 garlic clove
- Salt and pepper
Remove the leaves and stalk from the cauliflower and chop into chunks. Blitz in a high speed food processor for about 10 seconds until you have a rice consistency. (Time depends on the speed of your food processor.) Place in a steamer over a boiling pan of water for 3 minutes or cook in the microwave for 5 minutes until cooked. Transfer to a muslin cloth and squeeze out the excess water. Place in a bowl and fluff up with a fork.
Slice in half the sweet cherry tomatoes and chop the cucumber into small cubes. Slice the spring onions and finely chop the parsley and mint, then add everything to the cauliflower rice tabbouleh along with the grated lemon zest.
Peel the garlic and crush fine. In a jam far, add the extra virgin olive oil, lemon juice, garlic and seasoning. Shake well and pour over the cauliflower rice tabbouleh. Mix well and serve with some kebabs like these Almond butter chicken satay skewers.