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Cauli-Rice Tabouli

9/9/2019

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From the Kitchen of Jesse Haas, CNS, LN
Picture
True confessions: I'm obsessed with brassicas. I’m so that obsessed I got a cabbage tattooed on my shoulder! This large plant family contains anti-cancer nutrients, nutrients that support liver detoxification AND hormone balance. I keep brassicas, like cauliflower, cabbage, kale, arugula and radishes around and plug them into any and every dish I make.

Bring on the broccoli!

If you have parsley or other fresh herbs growing in your garden, this dish is a must. It comes together in minutes and packs the veggie punch. Serve it with a protein-rich main dish, like Lentil Walnut Burgers or Dr. Barrett’s Kale Burgers, and you have yourself a meal.

Cauli-Rice Talouli
Makes 4-6 servings

Ingredients:
  • 1 12-oz bag frozen cauliflower rice
  • 1 medium cucumber, peeled (if you must) and chopped small
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup finely chopped Italian parsley
  • 2 Tbsp chopped chives
  • 1 Tbsp extra virgin olive oil
  • 2 tsp white balsamic vinegar
  • salt and pepper, to taste

Directions:
 1. Mix all the ingredients together and try to wait until you sit down to dinner to eat it. ⁠⠀

Optional:
  • Add more herbs! Fresh basil and oregano taste great with these veggies. ⁠⠀
  • Add more veggies! Arugula and nasturtium greens bring a little bite and more color to an already beautiful dish.

Jesse Haas, a white, cis-female with brown hair and dark glasses. She’s wearing a bright green sweater.
Jesse Haas is a heart-centered, licensed functional nutritionist, health coach and co-founder of Wellness Minneapolis. She takes a holistic and personalized approach to her nutrition counseling, helping put the pieces of her client’s health narrative into actionable, sustainable goals. Using health education, culinary education and mind-body medicine she helps her clients transform their health one meal at a time. Schedule a complimentary phone consultation to learn how to use food as medicine to find balance in your own life. ​
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