Low carb table with vegetables and wheat-free: discover the secret

A tasty meal, different from the traditional, very healthy and nutritious.

A tasty meal, different from the traditional, very healthy and nutritious.

Recipe for 4 people.

Classic (no restrictions), Low carb, Lactose free, Vegan, Vegetarian

Preparation: 00:40

Interval: 00:00

TOOLS

1 cutting board(s), 1 pan(es), 2 bowls, 1 colander(s), 1 slotted spoon (optional), 1 wire whisk

EQUIPMENT

conventional + processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Tabbouleh of vegetables and cauliflower

– 1 1/3 large red onion, diced

– 1 1/2 large red pepper, cut into cubes

– 1 1/2 large yellow pepper, cut into cubes

– 1 large green pepper, cut into cubes

– 800 g of fresh cauliflower roughly divided

– 3 tablespoons of light soy sauce

– chopped parsley to taste

– Salt to taste

Ingredients for the vinaigrette sauce

– 1 and 1/3 tablespoons of apple cider vinegar

– 1/2 unit of lemon (juice)

– 1 cup(s) of extra virgin olive oil

– black sesame to taste

– Salt to taste

– pepper to taste

Finishing ingredients

– chopped parsley to taste

PREPARATION:

1. Place a pot full of water over high heat to cook the cauliflower.

2. Coarsely chop the cauliflower: stems and florets. Place in a colander and wash well. Start preparing the Tabbouleh (see preparation).

3. Wash well, chop the onion and peppers. Place it in a bowl where you can then add the other Tabbouleh ingredients.

4. Clean and chop the parsley. Let both the one you will use for preparation and the one for finishing dry on absorbent paper.

5. Separate all other ingredients and utensils for the recipe.

PREPARATION:

Vegetable and cauliflower tabbouleh: (do this step during pre-preparation)

1. When the water boils, add some salt and the cauliflower.

2. Cook until cooked through but still crunchy (about 10 minutes).

3. Continue pre-preparation (step 3).

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, take the time to prepare it because this recipe does not require breaks.

Vegetable and cauliflower tabbouleh:

1. Remove the cauliflower from the boiling water and place it in a bowl with cold water to prevent it from continuing to cook.

2. Place the cauliflower and soy sauce in a food processor and process until finely chopped.

3. In a bowl, mix the chopped cauliflower with the rest of the ingredients you cut during pre-preparation. – peppers, onion and parsley.

Vinaigrette sauce:

1. In a bowl, use a fork or wire whisk, mix the sauce ingredients.

2. Beat well to emulsify.

Vegetable and cauliflower tabbouleh:

1. Season the cauliflower tabbouleh with the vinaigrette dressing.

FINALIZATION AND ASSEMBLY:

1. Place the tabbouleh on a serving plate or, if you prefer, distribute it on plates, preferably deep.

2. Decorate with chopped parsley.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.