"Gluten-Free Tabbouleh uses a combo of riced cauliflower and broccoli for a grain-like texture. Fresh herbs and lots of greens make this delicious salad nutrient dense."
- Debra Klein
Rice the cauliflower/broccoli in food processor. If you're using curly kale, wash and dry thoroughly before roughly chopping.In a small measuring cup, whisk together the olive oil and honey.
In a large bowl, combine veggies, greens, herbs and all spices, including lemon zest and juice. Pour dressing over and mix well. Store in airtight container in the fridge for up to 5 days.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.