Cauliflower rice tabbouleh

with vegetable brunoise and red lentils

Cauliflower rice is a tasty option for people who follow a gluten-free diet and are tired of eating traditional rice. This fresh tabbouleh is very satisfying and can be eaten at any time of the year!

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Cauliflower

Plum tomato

Fresh mint

Fresh parsley

Italian pepper

Garlic

Vegetable broth

Red lentils

Lemon

Pitted black olives

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2866
685
27
3
88
13
40
32
0
410

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Grate the cauliflower and mince the garlic. Cut the pepper and tomato into small cubes. Chop the mint and parsley. Dissolve the vegetable broth in 400ml of boiling water. Cut the black olives into slices.

Cook the red lentils in a medium-size pot with plenty of water for 20 minutes. Drain the water and set aside.

Heat 2 tablespoons of oil in a medium-size pot and add the cauliflower and half of the minced garlic. Season to taste. Cook it over medium heat and once golden, add the tomato, pepper and vegetable broth bit by bit without exceeding the height of the vegetables. Let it cook until the cauliflower is tender and is similar to rice. Set aside. Make sure that you don't add too much water. In case there's still water left when the cauliflower is cooked, drain it.

Cauliflower rice tabbouleh

with vegetable brunoise and red lentils

Cauliflower rice is a tasty option for people who follow a gluten-free diet and are tired of eating traditional rice. This fresh tabbouleh is very satisfying and can be eaten at any time of the year!

Not included: olive oil, salt, pepper

Instructions

Wash the vegetables. Grate the cauliflower and mince the garlic. Cut the pepper and tomato into small cubes. Chop the mint and parsley. Dissolve the vegetable broth in 400ml of boiling water. Cut the black olives into slices.

Cook the red lentils in a medium-size pot with plenty of water for 20 minutes. Drain the water and set aside.

For the dressing: mix 2 tablespoons of olive oil, the mint, parsley, the juice of 1 lemon and the remaining minced garlic in a bowl. Season to taste.

Mix all the ingredients in a bowl and season it with the herb dressing. Make sure to reserve some olives and dressing to garnish the dish.

Serve the tabbouleh on the plate and garnish it with the remaining olives and dressing.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2866
685
27
3
88
13
40
32
0
410

kJ
kcal
g
g
g
g
g
g
mg
mg

Cauliflower rice tabbouleh

with vegetable brunoise and red lentils

Cauliflower rice is a tasty option for people who follow a gluten-free diet and are tired of eating traditional rice. This fresh tabbouleh is very satisfying and can be eaten at any time of the year!

Not included: olive oil, salt, pepper

Instructions

Wash the vegetables. Grate the cauliflower and mince the garlic. Cut the pepper and tomato into small cubes. Chop the mint and parsley. Dissolve the vegetable broth in 400ml of boiling water. Cut the black olives into slices.

Cook the red lentils in a medium-size pot with plenty of water for 20 minutes. Drain the water and set aside.

For the dressing: mix 2 tablespoons of olive oil, the mint, parsley, the juice of 1 lemon and the remaining minced garlic in a bowl. Season to taste.

Mix all the ingredients in a bowl and season it with the herb dressing. Make sure to reserve some olives and dressing to garnish the dish.

Serve the tabbouleh on the plate and garnish it with the remaining olives and dressing.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

2866 685 27 3 88 13 40 32 0 410

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2866
685
27
3
88
13
40
32
0
410

kJ
kcal
g
g
g
g
g
g
mg
mg