Cauliflower Rice Tabbouleh
A refreshing, low-carb twist on the classic Middle Eastern salad using riced cauliflower instead of bulgur wheat.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 cups Cauliflower, riced
- 2 cups Fresh flat-leaf parsley, finely chopped
- 1/2 cup Fresh mint, finely chopped
- 1 1/2 cups Cherry tomatoes, quartered
- 1 cup English cucumber, finely diced
- 3 stalks Green onions, thinly sliced
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 clove Garlic, minced
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Place the riced cauliflower in a large mixing bowl; if using frozen, ensure it is completely thawed and squeezed dry with a paper towel.
- 2
Finely chop the parsley and mint, removing any thick stems, and add them to the bowl with the cauliflower.
- 3
Add the diced cucumber, quartered cherry tomatoes, and sliced green onions to the mixture.
- 4
In a small separate jar or bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
- 5
Pour the dressing over the cauliflower and vegetable mixture.
- 6
Toss everything thoroughly until the herbs and dressing are evenly distributed.
- 7
Taste and adjust seasoning with extra lemon or salt if desired.
- 8
Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition per Serving
165
Calories
4g
Protein
12g
Carbs
14g
Fat
5g
Fiber
4g
Sugar
320mg
Sodium
Ratings & Reviews
No ratings yet
