May 17, 2016, by Genelva Meikle

Happy National Vegetarian Week: Day 2

Happy Vegetarian Week to you all!  Courtesy of Ingenuity Lab member and Director of Nutri2Go, Jordana Chin, we will be sharing a recipe a day with you for the whole week!

We are a day out so look out for two recipe to try today! Roll those sleeves up and get cooking! Share your creations with us today!

Recipe Number 2: Cauliflower-rice tabbouleh salad

Ingredients

  • 400g cauliflower florets
  • 120g tomatoes
  • 40g/ 1 whole lemon juice
  • 30g red onions, sliced thinly
  • 20g currants
  • 2 tablespoons vegetable broth or water
  • 1 bunch (~10g) fresh parsley
  • 1 bunch (~10g) fresh mint leaves
  • 1 teaspoon coconut oil/olive oil

Cooking instructions:

  1. Separate cauliflower florets from it’s stalk. Grate the cauliflower to rice-sized pieces using a grater or food processor.
  2. Heat coconut oil/olive oil in a saucepan, add the grated cauliflower together with and broth/water. Stir to mix.
  3. Steam the cauliflower with the lid on for about 5 minutes until tender. Check after a few minutes and add more water to avoid the bottom of the pan from burning. Put aside to cold once it’s tender.
  4. Add the raw red onion, lemon juice, currants, fresh parsley and mint to the cold grated cauliflower. Toss to combine.

 

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Thank you, Jordana for sharing this with us – can’t wait for supper!

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