The other night I was on the hunt for more information about autoimmune diseases for my recent blog post, which landed me on Dr. Mark Hyman‘s website. After reading his fantastic autoimmune disease article I decided to take a glance though the recipe collection on his site. I’m a sucker for recipes. Shocking, I know.
While looking through his recipes I came across one that I knew I had to make. The recipe in question was Cauliflower Tabbouleh, and let me tell you, it was pure yum.
If you’re not familiar with Dr. Mark Hyman, I encourage you to visit his site and become acquainted. Dr. Hyman is single-handedly revolutionizing how doctors treat their patients by finding ways to treat the root causes of conditions, instead of just the symptoms; and food is big part of that equation.
Find the recipe below and let me know what you think! I hope you enjoy it as much as I did.
- 2 lb head of cauliflower
- 1 cup chopped cucumber
- 6-8 cherry tomatoes, quartered
- 1 bunch flat leaf parsley
- 1/4 cup freshly chopped cilantro
- 1 tablespoon freshly chopped basil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1.5 teaspoon sea salt
Cut the cauliflower in half, remove the core, then cut into small florets.
In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer over to a large mixing bowl, then continue until all the cauliflower is processed.
Stir in the cucumbers, tomatoes, and chopped herbs.
Toss in the garlic, lemon, and olive, stir to combine, then season to taste with sea salt.
Nutritional analysis per serving
Calories 247 • Total Fat 21.5 g • Fiber 6.1 g • Carbohydrates 14.3 g • Sodium 67.3 mg