Print Recipe
Cauliflower Tabbouleh with Teriyaki Cashews
Servings
Ingredients
  • 1 cup Raw cashews
  • 1/3 cup Naked Coconuts Sesame Ginger Teriyaki Sauce
  • 1/2 medium Cauliflower
  • 1 Small English cucumber chopped
  • 1.5 cups Cherry tomatoes halved
  • 1 cup Microgreens or alfalfa sprouts
  • 1 ripe avocado cubed
  • 2.5 cups Mixed Greens chopped
  • 1 dash Salt and Pepper to taste
  • Salad dressing oil and vinegar, or your preferred dressing
Servings
Ingredients
  • 1 cup Raw cashews
  • 1/3 cup Naked Coconuts Sesame Ginger Teriyaki Sauce
  • 1/2 medium Cauliflower
  • 1 Small English cucumber chopped
  • 1.5 cups Cherry tomatoes halved
  • 1 cup Microgreens or alfalfa sprouts
  • 1 ripe avocado cubed
  • 2.5 cups Mixed Greens chopped
  • 1 dash Salt and Pepper to taste
  • Salad dressing oil and vinegar, or your preferred dressing
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss cashews with teriyaki sauce and place on a parchment paper-lined baking sheet.
  3. Bake for 25 minutes at 350 F.
  4. Remove from the oven and let cool.
  5. Chop cauliflower into medium-sized pieces.
  6. Add to a blender or food processor and blend until cauliflower resembles a tabbouleh/rice consistency.
  7. Add the cauliflower, cucumber, cherry tomatoes, mixed greens, sprouts/microgreens, avocado, teriyaki cashews, salt, and pepper to a large bowl and toss to mix.
  8. Season with olive oil, lemon, apple cider vinegar, or use your favorite dressing and serve

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