The other night I was on the hunt for more information about autoimmune diseases for my recent blog post, which landed me on Dr. Mark Hyman‘s website. After reading his fantastic autoimmune disease article I decided to take a glance though the recipe collection on his site. I’m a sucker for recipes. Shocking, I know.
While looking through his recipes I came across one that I knew I had to make. The recipe in question was Cauliflower Tabbouleh, and let me tell you, it was pure yum.
If you’re not familiar with Dr. Mark Hyman, I encourage you to visit his site and become acquainted. Dr. Hyman is single-handedly revolutionizing how doctors treat their patients by finding ways to treat the root causes of conditions, instead of just the symptoms; and food is big part of that equation.
Find the recipe below and let me know what you think! I hope you enjoy it as much as I did.
Nicole
Cauliflower Tabbouleh
Ingredients
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- 2 lb head of cauliflower
- 1 cup chopped cucumber
- 6-8 cherry tomatoes, quartered
- 1 bunch flat leaf parsley
- 1/4 cup freshly chopped cilantro
- 1 tablespoon freshly chopped basil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1.5 teaspoon sea salt
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Instructions
Step 1:
Cut the cauliflower in half, remove the core, then cut into small florets.
Step 2:
In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer over to a large mixing bowl, then continue until all the cauliflower is processed.
Step 3:
Stir in the cucumbers, tomatoes, and chopped herbs.
Step 4:
Toss in the garlic, lemon, and olive, stir to combine, then season to taste with sea salt.
Nutritional analysis per serving
Calories 247 • Total Fat 21.5 g • Fiber 6.1 g • Carbohydrates 14.3 g • Sodium 67.3 mg
