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Cauliflower Rice Tabbouleh With Teriyaki Cashews [Vegan, Grain-Free, Paleo]

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This Tabbouleh of Cauliflower Rice with Teriyaki Cashews is very simple to make, perfect as a quick lunch or supper, and you can use any vegetables.

Cauliflower Rice Tabbouleh With Teriyaki Cashews [Vegan, Grain-Free, Paleo]

Calories

358

Serves

2

Ingredients

  • 1/2 small cauliflower
  • 3 handfuls of mixed lettuce
  • 3 handfuls of cherry tomatoes, halved
  • 1 handful of alfalfa sprouts
  • 1 medium cucumber, cubes
  • Extra virgin olive oil + coconut vinegar (or apple cider vinegar) + black pepper
  • 1 ripe avocado, slices
  • 1 large handful of ALL GOOD teriyaki cashews(or other notes)

Preparation

  1. Cut the cauliflower into small pieces. Place them in a food processor with an S-shaped knife and mix them briefly into ‘cauliflower rice’ with the pulse button.
  2. Mix the finely chopped cauliflower in a bowl with the cherry tomatoes, the cucumber, the leaf green and the shoots.
  3. Season with black pepper, extra virgin olive oil and coconut vinegar.
  4. Serve the tabbouleh with avocado and teriyaki cashews for extra flavor and healthy fats.

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AUTHOR & RECIPE DETAILS


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Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb high-fat keto cooking. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.


 

 

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