Taste of Summer: Low-Carb Cauliflower Rice Tabbouleh Salad
A Taste of Summer Reimagined
Embark on a culinary journey reminiscent of an English country garden soirée with this vibrant Low Carb Cauliflower Rice Tabbouleh Salad.
Picture it: a throwback to a sun-soaked BBQ and garden party and BBQ with my wonderful friend Liz, where this dish became synonymous with the charm of an English summer. Back in the day, it was washed down with litres of Turbo Pimms (Pimms with Gin...) - those were the days! Anyway...
It's traditionally made with tonnes of mint and parsley - currently growing like wildfire in our garden - anyone else? So, it's refreshing and zingy - the perfect accompaniment for a BBQ where protein takes centre stage.
To Make It A Full Meal:
- Add anything from the BBQ - Red Meat or Halloumi if you're a veggie. Delicious!
- Add shredded chicken for meal prep!
- Add tuna if you prefer fish - it pairs SO well, with the delicious zingy lemon flavour. If you've got our programme make the tuna 'mayo' recipe and enjoy!
Why Low Carb Tabbouleh?
Now, let's talk about why this tabbouleh is not just a feast for the taste buds but also a win for your waistline and blood sugar.
We've swapped the traditional bulghar wheat for cauliflower rice, slashing the carbohydrates and thus the glucose that hits your bloodstream. Bulghar Wheat despite being considered a 'healthy' alternative to cous cous as it's gluten-free, contains a whopping 76g of carbohydrates per 100g. That's 76% carbohydrates (or glucose hitting your bloodstream.
And let me tell you, cauliflower rice isn't just a substitute; it's a flavour upgrade that's so good, there's no turning back. It absorbs the zingy lemon and flavour of the herbs like nothing else.
Pro Tip & Meal Prep Game Changer
This tabbouleh is a make-ahead marvel. Stick it in the fridge, and it only gets better over the next few days. It's a bloomin' game changer for tasty meal prep! A lady who started our programme a few weeks ago made a batch to take away to school camp to eat on the daily. I can confirm that, although repetitive, it was delicious! And made eating well, amongst the chaos of feeding 1000 kids, easy as pie.
So, Taste of Summer: Low-Carb Cauliflower Rice Tabbouleh Salad - let's go!
Ingredients:
1 large head of cauliflower or 2 cups of pre-riced cauliflower
1 cup chopped cucumber
3/4 cup chopped fresh tomatoes
1/3 cup chopped red onion*
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
Juice of 1 large lemon (about 1/4 cup)
1 tbsp red wine vinegar
2 tbsp olive oil
Salt (optional)
How to Make the Magic Happen:
Prepare the Cauliflower Rice:
Give that cauliflower a whirl in the food processor until it transforms into rice-like perfection. Skip this step if you've got the pre-riced version.
Cook the Cauliflower Rice:
Heat up a skillet, toss in the cauliflower rice, and cook for 5-7 minutes. We're aiming for tender, not mushy. Let it cool. Or my hack...throw it in the microwave for 90 seconds!
Chop and Dice Like a Pro:
Show those veggies who's boss! Chop up the cucumber, tomatoes, red onion, mint, and parsley into bite-sized bits.
Whip Up the Dressing:
In a small bowl, mix up the lemon juice, red wine vinegar, olive oil, and a dash of salt if you're feeling it.
Bring It All Together:
In a big bowl, unite the cooled cauliflower rice, vibrant veggies, and fragrant herbs.
Dress to Impress:
Pour that zesty dressing all over and give it a good toss until every morsel is coated in flavour.
Chill Out:
Pop it in the fridge, cover it up, and let the flavours mingle for at least 30 minutes. Or even for a few hours. This is a beauty you can prep now and enjoy later.
Serve It Up:
Whether it's a standalone star or the sidekick to your grilled goodies, this low carb tabbouleh knows how to steal the show.
Bonus Flair:
Fancy it up with extras like feta, olives, or avocado because why not?
Indulge in the culinary theatrics of this Low Carb Cauliflower Rice Tabbouleh Salad — where health meets flavour, and every bite tells a story of English summer nostalgia.
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