Cauliflower tabbouleh with lemon chicken meatballs

Ingredients for 4 servings:

• 1 cauliflower, cut into small florets
• 5 large tomatoes, finely chopped
• 3 tbsp parsley
• 4 medium-sized onions, finely chopped
• 1 m.-sized cucumber(s), diced
• 3 tbsp olive oil
• 1 tbsp lemon juice
• salt and pepper
• 500 g minced poultry
• 2 tbsp almond flour
• 2 m.-large spring onions
• 2 garlic cloves, chopped
• 2 tbsp coriander, chopped
• 1 chili, chopped
• ½ lemon(s), zest and juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

a low-carb version of the tasty Arabic dish

Tabbouleh: Chop the cauliflower florets until they are the size of couscous. This is easiest done with a food processor. In a bowl, combine the cauliflower, tomatoes, parsley, onions, and cucumber. Add 2 tablespoons of olive oil, lemon juice, salt, and pepper. Set aside to marinate while you make the meatballs. Preheat the oven to 175°C (350°F). Meatballs: Place the minced chicken in a bowl. (I buy chicken breasts and mince them myself in a food processor.) Add the almond flour, spring onions, garlic, coriander, chili, and the lemon juice and zest. Season the minced meat with about 1 teaspoon of salt. Mix everything together and form into small balls. Place the balls on a baking sheet lined with parchment paper and drizzle with the remaining olive oil. Bake the meatballs in the oven for 15 minutes until golden brown. Serve with the tabbouleh.