{GF} Kale & Cauliflower Rice Tabbouleh
Author: 
Recipe type: Side, Lunch, Dinner
Total time: 
Serves: 4-6
 
This tabbouleh incorporates kale and cauliflower rice for a healthy and low-carb gluten-free side or main!
Ingredients
  • 1½ cups riced cauliflower (about ⅓ of a large head of cauliflower)
  • 2 cups shredded kale
  • 1 tbsp olive oil
  • 1 clove garlic
  • ¼ cup roughly chopped red onion (about ⅓ of a red onion)
  • ¼ cup grape tomatoes
  • ¼ of a cucumber, roughly chopped
  • 1 tbsp tahini sauce
  • 4-6 mint leaves
  • pinch cilantro
  • 1 small green chile
  • juice of one lime (or half a lemon)
  • ¼ tsp fresh grated ginger
  • ½ tsp dried dill
  • salt to taste
  • ½ cup crumbled feta
  • ¼ cup toasted pine nuts
Instructions
  1. In a food processor, combine olive oil, garlic, lime juice, tahini, mint, cilantro, chile, ginger, and dill until a liquidy paste forms.Add onion, tomatoes, and cucumber and pulse until well combined but not too smooth.
  2. In a large bowl, combined kale, riced cauliflower, dressing from processor, and mix well (I used my hands!). Add salt to taste and mix a little more.
  3. Top with crumbled feta and toasted pine nuts before serving.
Recipe by Whisk & Shout at https://whiskandshout.com/gf-kale-cauliflower-rice-tabbouleh/