Tabbouleh is a common side salad in countries like Syria and Lebanon. Usually it is made with uncooked bulgar wheat, but this is very high in carbohydrates. For a diabetes and neuropathy-safe tabbouleh, why not use cauliflower instead? Cauliflower tabbouleh still has that same fresh and summery taste that we know and love, but with less carbs and many more anti-oxidants. The fresh mint and parsley are mainstays in traditional tabbouleh, but pair incredibly well with crunchy cauliflower tabbouleh. The same goes for the tomatoes, which give this cauliflower tabbouleh a varied texture. Who said salad can’t be tasty? As well as being a yummy lunch or side at the dinner table, cauliflower tabbouleh also works to keep your body strong and healthy. Cauliflower contains phytochemicals, which protect nerve cells from damage. If you suffer from nerve pain, cauliflower tabbouleh is one of the best recipes for neuropathy.
- 2 medium sized cauliflower heads.
- 1.5 cup finely cut, flat-leaved parsley (fresh)
- 0.5 cup finely cut mint (fresh)
- 3 tomatoes (diced)
- sea salt and crushed black pepper (to taste)
- 6 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 2 cloves of garlic (minced)
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Grate the cauliflower over the ne side of a grater. (Note: A food processor with a grater-blade will make life a lot easier...)
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Pour the grated cauliflower into a large bowl, and carefully blend in the parsley, mint and tomato using two large spoons.
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Season with sea salt and crushed black pepper as preferred.
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Put the olive oil, lemon juice and minced garlic in a shaker and give it a few shakes.
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Drizzle all the dressing over the salad, and give it a few tosses with the spoons.
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Done, serve as a side, relax and enjoy!
