Low Carb Tabbouleh

Health Highlights

Ingredients

1/2 medium head	Cauliflower (roughly chopped)
400 gm	Plum tomatoes (seeded and very finely diced)
60 gm	Shallots (peeled and very finely chopped)
160 gm	Parsley, fresh (leaves and top of stems; chopped)
40 gm	Mint, fresh (leaves only; chopped)
90 ml	Extra virgin olive oil
1 whole lemon(s)	Lemon juice
1 tsp	Allspice, ground
1/2 tsp	Cinnamon
1 dash	Kosher salt (to taste)
1 dash	Black pepper (to taste)

Take your cauliflower and place in a food processor. Pulse a couple of times until crumbly (size of rice grains). Do not over process as you will end up with cauliflower puree.
In a medium pan over medium/high heat, warm up 2 teaspoons or so of olive oil. Add your cauliflower rice and cook, stirring so often, for 5-7 minutes. Transfer your cauliflower rice to a plate and set aside to cool.
The secret to good tabbouleh lies in how you cut your vegetables. Start by finely dicing the tomatoes (1/2 cm or ¼ inch). Add them to a large bowl without the seeds nor juice. The job gets done best with a serrated knife.
Slice your mint leaves and parsley (with the stalks) into 1-2 mm slices with a sharp knife, trying to cut them as thin as possible without bruising the leaves and turning them to much. Toss them with the tomatoes.  
Make your dressing by mixing together the olive oil, lemon juice, all spice and cinnamon. Season to taste with sea salt and freshly ground pepper.
Once your cauliflower rice if fully cooled. Toss it together with the finely chopped parsley and mint and tomatoes. Mix in your dressing.
Enjoy immediately for crunchiest results. Though tabbouleh keeps quite well covered in the fridge for up to a day.

Calories 293

Calories from fat 194

Calories from saturated fat 27.5

Total Fat 21.6 g

Saturated Fat 3.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.4 g

Monounsaturated Fat 15.2 g

Cholesterol 0

Sodium 86 mg

Potassium 742 mg

Total Carbohydrate 23.7 g

Dietary Fiber 5.2 g

Sugars 15.7 g

Protein 3.7 g

Vegetables

3.3