Support your body’s natural detoxification processes with this gluten-free detox tabouli. It’s made with riced broccoli and cauliflower instead of grains and can go on anything from salads to tacos.

Here are just a few of the benefits:

Cauliflower contains a variety of vitamins and minerals, and as a member of the cruciferous vegetable family, it aids the body’s natural detoxification process and provides cancer-protective benefits.

Broccoli is full of Vitamin C and fiber, and supports the liver’s natural detoxification processes. It’s also being studied for its anticancer potential.

Cucumber contains a variety of antioxidants and minerals, and helps reduce inflammation. It also contains fisetin, an antioxidant that can improve memory and protect brain cells from age-related decline.

Detox Tabouli

Prep

Cook

Total

Yield 6 servings

Ingredients

Salad:

16 oz cauliflower (Can use a 50/50 mix of cauliflower and broccoli stems)

6 oz grape or cherry tomatoes, chopped

1/2 cup cucumber, diced

1/2 cup red onion, diced

2  scallions white and green parts, sliced thin

1 clove garlic, minced

2 cups parsley leaves*, chopped fine

1 cup mint leaves*, chopped fine

Dressing:

1  Tbsp. olive oil

3 Tbsp. lemon juice, fresh

1  tsp lemon zest, organic

3/4 tsp. pink salt (or to taste)

1/2 tsp. black pepper (or to taste)

Instructions

First, use a food processor to "rice" of chop cauliflower and broccoli stem if using, into small, rice-like pieces. In a dry skillet, cook them for 5-7 minutes, stirring occasionally. When done, add to large mixing bowl.

Meanwhile, add the remaining ingredients to the large mixing bowl: tomatoes, cucumber, red onion, scallions, garlic, parsley, and mint. Once the cauliflower is added, add all of the dressing ingredients and toss well, until thoroughly combined. Season with additional pepper, to taste.

Notes

Tabouli is traditionally served cold or room temperature, which you can certainly do, but feel free to heat this up in a skillet as well. Eat it on its own, or use it on top of salads, in tacos, or scooped up in fresh romaine leaves.

*Measure the parsley and mint leaves before you chop them.

VARIATION: Add some fresh chopped jalapeno or serrano chile or cayenne powder to add a little heat.

MariaMarlowe3Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.  

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.

Download her free 3-Day Real Food Challenge Meal Plan, check out her site, www.mariamarlowe.com, or follow her on  Instagram @MariaMarlowe and Facebook for more healthy recipes.

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