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Monday, 15 September 2014

LillyPad Low Carb Tabbouleh

A lovely low carb version of this cold salad classic.


  • 1 medium to large head of cauliflower
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1 cup packed fresh mint leaves, chopped
  • 3 green onions, thinly sliced
  • 1 cup cucumber, peeled and chopped
  • 1 cup celery, chopped
  • 1 small cloves of garlic, minced
  •  ¼ cup fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  •  ¼ teaspoon black pepper
  • Optional turmeric or curry 


  1. Rice (chop finely) the Cauliflower in a Tupperware Power Chef or a food processor
  2. Add parsley, mint, green onion and garlic into Tupperware Chop n Prep Chef or food processor to chop more finely, if desired.
  3. Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
  4. Serve chilled or at room temperature. Store covered in the fridge for up to one week.

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