Cauliflower Tabbouleh – Your Nutritional Hero
The humble cauliflower is actually a nutritional hero. It contains very high levels of vitamin C and it’s a good source of Vitamin K. It packs in a host of beneficial nutrients: most minerals; cell protective anti-oxidants and phytonutrients; heart and gut protective suphraphane; dietary fibre for digestive health and choline for brain development … and more. Phew! Who knew?!
Tabbouleh is traditionally made with a bulgar wheat ‘couscous’ but using riced cauliflower is a great way to cut out grains, or cut down on starches – and it’s quicker than a quick thing!
The trick to making cauliflower couscous (or cauliflower ‘rice’ for that matter), is to ‘steam-fry’ it – boiling will make a sloppy mush. Steam-frying retains more of the nutrients, and using meat stock or bone broth as the liquid will add even more super-nutrition as the brothy goodness is absorbed into the cauliflower as it cooks. For a Veggie version, you can use a mineral broth for a nutritional boost, or home-made vegetable stock.
Let your imagination know no bounds with cauliflower couscous (or rice)! Pimp it up with herbs or spices – or super-charge it big time with nuts, chopped dried fruit and even shreds of cooked meats, fish or shellfish.
It can be anything you fancy, so do whatever takes your fancy – it’ll be so gooood!
(Image credit: From The Grapevine)
Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown fruits and vegetables. Please try to source your food as well as you are able.