January 6, 2023
Cauliflower Tabbouleh
Cauliflower Tabbouleh
Ingredients
1 small to medium head of cauliflower
2 cups halved small cherry tomatoes
1/2 small red onion finely minced
1 small cucumber finely chopped
1 large handful finely chopped fresh parsley
1 handful finely chopped fresh mint, plus extra to garnish
1/2 cup pine nuts
Hemp Seeds
1/4 cup olive oil
juice of 1 lemon, plus lemon wedges to serve
Cracked pepper to taste
Method
- Cut your cauliflower into large florets and add to a food processor. Pulse until your cauliflower is a fine crumb (if you don’t have a food processor, you can use a box grater). Add your riced cauliflower to a large bowl.
- Add your chopped onion to a bowl of water to give them a milder taste, drain when ready to use.
- Put a tbsp of olive oil into a skillet over a medium low heat and add your pine nuts, toast until golden, ensuring not to burn.
- To the cauliflower add your tomatoes, cucumber, onion and herbs and toss together.
- To make the dressing whisk together olive oil, lemon juice, and salt and pepper, and pour over your cauliflower mix. Top with fresh mint leaves, toasted pine nuts.
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)