Mediterranean food is one of my favorite cuisines, due to the immense mixture of flavors you can create, plus it tends to be on the healthier side. A Mediterranean diet tends to be rich in olive oil, fruits, vegetables, seafood, low grains, low dairy, and low meat. It’s great for people who need to eat a heart healthy diet, or have digestions issues. Popular dishes include: pita, gyros, greek salad, falafel, and one of my favourites, tabouli* (or tabbouleh). *Spelling depends on which region you’re in.
Tabouli is a popular vegetarian salad among the Mediterranean Sea and the Middle East. Traditionally, it is made with bulgar wheat, but to save on carbs I have subbed it out for riced cauliflower, making it even more nutritious. It’s keto, vegan, Whole30, and delicious!
This salad contains tons of superfoods, such as:
Cauliflower – Vitamin C; Fights inflammation, low carb
Parsley – Vitamin C, Iron
Mint – Magnesium; Aids in digestion
Cucumber – Vitamin A; Can reduce the risk of diabetes and lower cholesterol
Tomatoes – Antioxidants (Vitamin A + C); Fights inflammation
Lemon Juice – Vitamin B; Cleanses liver, helps food digestion
Olive Oil – Lowers cholesterol
Cauliflower Tabbouleh (Tabouli)
1 tbsp olive oil
3/4 c riced cauliflower (fresh or frozen)
1 1/2 c Italian/flat leaf parsley, finely chopped
1 tbsp fresh mint, chopped
1 medium cucumber, peeled, finely chopped
1 lemon, juiced
2 tbsp olive oil
1 tsp sea salt
1/2 tsp cracked pepper
2 tomatoes, chopped
1. Heat 1 tbsp olive oil in nonstick skillet. Cook riced cauliflower for 10 minutes on low to medium heat. Stir often. Remove from heat when done.
2. Mix parsley, mint, and cucumber together in a large mixing bowl. Stir well. Add cauliflower once it has cooled.
3. Add lemon juice, olive oil, salt, and pepper. Mix well.
4. Chill for at least one hour. Mix in tomatoes right before serving.
Tried my recipe? Comment below or tag me on Instagram!