Cauliflower Tabbouleh

another cauliflower recipe...

•        1 head (medium) uncooked cauliflower, cut into florets (about 6 heaping cups florets)   
•  2 1/2 cups fresh parsley, leaves only, or more to taste   
•  1/2 cup mint leaves, or more to taste   
•        2 large fresh tomatoes, diced   
•        1 small uncooked red onion, finely chopped   
•  3 Tbsp fresh lemon juice, or more to taste   
•  1 Tbsp olive oil   
•  1/2 tsp table salt, or more to taste   
•  1/4 tsp black pepper, or more to taste   

Instructions

• Place half of cauliflower in a food processor; pulse until it resembles grains of couscous and then transfer to a large bowl. Repeat with remaining cauliflower.
  
• Place parsley and mint leaves in food processor; pulse until finely chopped (careful not to overprocess it) and transfer to bowl.
  
• Add tomato, onion, lemon juice, oil, salt and pepper to bowl; stir and set aside at least 30 minutes for flavors to blend.
  
• Serving size: 1 cup (2 points +)

Cheesy Cauliflower Biscuits

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• 1 cauliflower head, leaves removed
• 3 garlic cloves, minced
• 1/3 cup nonfat Greek yogurt
• 1/2 cup cheddar cheese, shredded
• 2 eggs
• 2 egg whites
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
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Step 1: Make Mashed CauliflowerPreheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.

Step 2: MixTransfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.

In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.

Step 3: BakeCoat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.

Remove from the pan, and set on a cooling rack.

Makes: 24 small Biscuits. Serving size: 2 Biscuits CALORIES 51; FAT 2.5g (sat 1.3g, mono 0.8g, poly 0.2g); PROTEIN 4.4g; CARB 3.2g; FIBER 1.0g; CHOL 36mg; IRON 0.4mg; SODIUM 227.5mg; CALC 56mg - WW points + 2