Recipe: Cauliflower Tabouli


Cauliflower Tabouli

Cauliflower is an important vegetable, as it is a member of the “cruciferous” family, touted for their cancer-preventing properties! Cauliflower also has only 25 kcals per cup and can be prepared in many different ways. Here’s a way to serve it that will surprise your taste buds! The picture is from an article written about my hands-on cooking and nutrition classes, as the reporter visited class on the night that we made this delicious recipe and her photographer snapped a shot of it to put with the article.

One head of cauliflower, grated in a food processor or with a box grater
3 red tomatoes, diced
4 Tbsp fresh parsley, chopped
2 Tbsp vegetable broth (in place of oil)
1/3 cup lemon juice, freshly squeezed
2 Tbsp reduced-sodium soy sauce (or Bragg’s)
4 scallions, minced
salt and pepper

fresh mint (optional)

Toss the grated cauliflower in a bowl with the remaining ingredients and salt and pepper to taste. For a variation, add several tablespoons of chopped fresh mint.

Recipe adapted by The Nutrition Professor from The Food Network Magazine, May 2010 issue.

Read the newspaper article in the Stockton Record about my hands-on nutrition and cooking classes that featured this recipe!

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