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
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.
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.
Top with crumbled feta and toasted pine nuts before serving.
Recipe by Whisk & Shout at https://whiskandshout.com/gf-kale-cauliflower-rice-tabbouleh/