Cauliflower Tabbouleh Salad – July 2017

 1 large head of organic cauliflower
 ¾ cup lemon juice
 ¾ cup Cold pressed extra virgin olive oil
 1 bunch of organic green onions, chopped
 2 cups chopped organic Roma tomatoes
 1 teaspoon salt
 1 teaspoon pepper

1. Roughly chop one head of cauliflower, add it to the food processor and pulse until
it reaches a rice-like consistency.
2. Combine cauliflower with lemon juice in a large bowl
3. Add olive oil, parsley, green onions, tomatoes, salt and pepper
4. Stir well
5. Taste and add more salt and pepper if needed
6. Cover for 4 hours, stirring every hour



Lisa Dawes, registered dietitian/nutritionist, certified diabetes educator and integrative nutrition practitioner has over 15 years of experience in the field of nutrition. She is located in San Luis Obispo County, and specializes in the prevention and management of diabetes, pre diabetes and high cholesterol, sustainable weight loss, treatment and management of candida, leaky gut, irritable bowel syndrome (IBS), small intestine bacterial overgrowth (SIBO) and food allergies. Her office is based in Arroyo Grande, CA.

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