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This cauliflower pomegranate tabbouleh is the most delicious and healthy summer recipe which is a big hit with the whole family and is super-quick and easy to make. The sweetness of the pomegranate combined with the crunchy pistachios works beautifully.

A great way to keep low on carbs without losing out on taste. Being naturally grain-free and low in disaccharides means this recipe is great for GAPS, SCD and Paleo diets. Cauliflower is very adaptable and can be used instead of rice or couscous in several recipes. Serve with chicken, lamb, fish or lentils.

Here are the details...
Print Recipe
Servings Prep Time
people 5 minutes
Cook Time
4 minutes
Servings Prep Time
people 5 minutes
Cook Time
4 minutes
Here are the details...
Print Recipe
Servings Prep Time
people 5 minutes
Cook Time
4 minutes
Servings Prep Time
people 5 minutes
Cook Time
4 minutes
Ingredients
Units
Instructions
  1. Remove the stalk and leaves of the cauliflower and place in your food processor with an S blade. Pulse for 10-15 times until the cauliflower pieces are the size of rice/cous-cous.
  2. Melt the butter and add the chopped cauliflower, the salt and the water to a pan, cover and simmer for 3-5 minutes until soft.
  3. Let the cauliflower cool whilst you de-seed the pomegranate (you can use a packet of fresh pomegranate seeds from the supermarket if you are in a rush).
  4. Add the chopped parsley, pistachios and pomegranate, and serve.
Recipe Notes

Try to use organic ingredients wherever you can.

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