| 11 | 25 | 62 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 5 min | 4 |
| 3 cup | Cauliflower crumbles/rice |
| 2 tbsp | Water |
| 2 tsp | Himalayan sea salt |
| 1 cucumber(s) | Cucumber (peeled and diced) |
| 1 cup | Cherry Tomatoes (or regular tomatoes, chopped) |
| 1 bunch | Green onion (or spring onions, chopped) |
| 3 cup | Spinach |
| 1 cup | Parsley, fresh (chopped) |
| 1/2 cup | Mint, fresh |
| 1 clove(s) | Garlic (minced) |
| 1/4 tsp | Black pepper |
Heat a pan with water over a medium heat. Once hot, add the cauliflower rice, season with 1 tsp salt and cook for about 5 minutes or until crisp-tender, stirring occasionally. Once cooked, take off the heat and set aside to cool down.
Meanwhile, peel and dice the cucumber, chop the tomatoes and onions. Place all the chopped vegetables (apart from the cooked cauli-rice) in a large salad bowl.
Chop the mint and parsley and remove the hard stems. Once chopped, add to the bowl.
Roughly chop the spinach leaves and add to the bowl together with the cooled cauli-rice and combine.
Pour approved dressing over the tabbouleh and season with more salt and pepper. Toss using two forks or tongs until combined.
| Vegetables | 4.5 |
