Low-Carb Pumpkin & Feta Cauliflower Tabbouleh

by KetoDietApp.com

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted). Peel the pumpkin and cut into small cubes about 1 cm in diameter. Place on a baking tray and toss with 1 tablespoon of olive oil and a pinch of salt.

Step 2Roast in the oven for 30 minutes until soft and golden. Turn half way for even cooking.

Step 3Remove the stalk and seeds from the peppers. Chop into 1 cm (1/2 inch) cubes. Toss with 1 tablespoon of olive oil. After the pumpkin has been in the oven for 10 minutes add the peppers to the tray (or use a separate tray) and cook for a further 20 minutes. (The pumpkin takes 30 minutes in total and the peppers 20 minutes).

Step 4Meanwhile, remove the leaves and stalk from the cauliflower. Blitz the florets in a high speed food processor until it resembles a rice consistent. Heat 1 tablespoon of coconut oil in a pan and fry for 3 minutes until cooked.

Step 5Place the pistachios on a baking tray and roast in the oven for 6 minutes until golden. Remove from the oven and allow to cool.

Step 6Prepare the dressing by mixing all the ingredients together in a cup or shake in a jam jar.

Step 7Finely chop the parsley, mint and coriander. Mix the cauliflower rice, roasted pumpkin, peppers, olives, pistachios, herbs, sun blushed or sun dried tomatoes and feta together in a bowl.

Step 8Fold through the dressing and serve. The tabbouleh will keep refrigerated for up to 3 days.