Cauliflower tabbouleh with red beets

Cut the chicken into cubes.

Cut the cauliflower into florets. Cut the cooked beetroot into small cubes, and finely chop the flat parsley.

Chop the red onion and squeeze and grate the lemon.

Finely grate the cauliflower florets using the julienne grater in the food processor or use a blender. Then set it aside.

Heat the coconut oil in a frying pan and gently fry the red onion.

Add the chicken cubes and fry them until brown and done.

Mix the cauliflower rice into the dish and fry for 2 to 3 minutes while stirring.

Remove the pan from the heat and mix the remaining ingredients through.

Serve lukewarm or cold.