Place the cauliflower in a food processor and pulse until the flowerets break into pea-sized pieces.
Place riced caulifower in an Instant Pot and cook for 2 minutes. Let pot naturally release for 5 minutes, then remove cauliflower which will be crisp tender.
Place cooked cauliflower in a medium sized mixing bowl. Add the cucumber, tomato and mint and stir to mix well.
Stir in the olive oil, lemon zest and juice and optional red pepper flakes. Season to taste with salt and pepper.
Let sit for a few minutes before serving. Serve with additional mint leaves for an edible garnish on top.
I used my favorite and trusted Instant Pot for quickly cooking the cauliflower. It's also fine to use a regular steamer or cook the cauliflower in a microwave until just tender. Like tomato seeds that we now know are healthy, I avoid seeding the cucumbers. If you really want to avoid the cucumber seeds, then use smaller Persian cucumbers or English cucumbers which have very few seeds, if any.Additions of chopped green onions, mediterranean olives, parsley and garlic can add to the flavor of the dish and still keep it in the traditional tabbouleh theme.Greek olive oil has a stronger flavor than the French and Italian varieties and my favorite for this subtle salad. It gives the veggies a real punch.Serving size: 1-½ cups2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Creamy Cauliflower Tabbouleh
Amount Per Serving (1 -½ cups)
Calories 67Calories from Fat 7
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/low-carb-creamy-cauliflower-tabbouleh/