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Cauliflower rice tabouleh

23 May, 2019

Ingredients for Cauliflower rice tabouleh

  • 3 cups cauliflower
  • 2 bunches parsley, finely chopped
  • 2 cup purple kale, finely shredded
  • 4 tomatoes, seeded and diced
  • Segments of 2 oranges, diced
  • Honey-mustard dressing, to serve

How to make Cauliflower rice tabouleh

Step 1
Finely chop the cauliflower, then place in the Micro Yoga with 2 tbsp water and a sprinkle of salt. Fit the lid with the vent open, then cook on high (900W) for 2 minutes.

Step 2
Remove the lid, stir well, then cook for a further 30 seconds. Set aside with the lid on for 3 minutes, then drain and refresh under cold running water. Gently mix in the parsley, kale and tomatoes, then add the oranges and stir lightly. Drizzle with honey-mustard dressing to serve.

Fast Ed’s note: Store leftovers in the Micro Yoga with lid on and lid vent closed. It can be put into the freezer or fridge.



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