Low carb tabbouleh – delicious and helps you lose weight

Cauliflower brings incredible benefits to our health, in this low carb tabbouleh It is combined with other foods to further enrich our daily meals.

See below the benefits of some of the foods that are in the low carb tabbouleh:

Cauliflower is among the top 20 scoring in Aggregate Nutrient Density Index (ANDI), which measures vitamin, mineral, and phytonutrient content relative to calorie content. This means that the food provides a large amount of nutrients for a small amount of calories. Versatility describes cauliflower; you can eat it raw in salads, cook it, or even puree it.

The red onion(purple foods) have a substance called anthocyanin, which belongs to the flavonoid family. This substance helps to strengthen the immune system and also has antioxidant action, which slows down aging. This group of foods can include red onions, red cabbage, blackberries, grapes, among other foods that have this color.

Therefore, when buying onions, choose red onions, which have all the benefits of regular onions, plus anthocyanins. Among its other benefits, it contains several nutrients, such as: calcium, phosphorus, magnesium, iron, potassium, zinc, copper, manganese, B vitamins and vitamin C.

Low carb tabbouleh | Ingredients

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• ½ medium cauliflower or 1 small cauliflower
• ½ red onion, diced small
• ½ Japanese cucumber, diced
• 2 medium ripe tomatoes, seeded and diced
• ¼ yellow bell pepper, diced small
• ¼ red bell pepper, diced small
• ½ bunch parsley, chopped
• 3 tablespoons mint, chopped
• 3 tablespoons olive oil
• 1 lemon or vinegar
• ½ teaspoon Syrian seasoning (optional)
• salt and pepper to taste

Low carb tabule | Preparation method

1. Cut the cauliflower into florets. Wash and clean well.
2. Gradually place the cauliflower in a food processor and pulse until it reaches a granular consistency. (Do not add too many florets at once). Repeat until all the cauliflower is used up. Set aside.
3. Chop the onion, cucumber, peppers and seedless tomato into small cubes. Chop the parsley and mint very finely.
4. Place the processed cauliflower, onion, tomato, bell pepper, cucumber, parsley and mint in a bowl. Season with Syrian seasoning, salt, pepper, olive oil and lemon and mix well.
5. Cover and let rest in the refrigerator for at least 30 minutes.
7. This salad is much tastier if made the day before and only added with olive oil. The vinegar or lemon should be added when it is ready to be eaten.