Cauliflower Tabbouleh Salad Recipe
Cauliflower Tabbouleh Salad is based on the traditional Mediterranean salad recipe, but made with cauliflower rice instead of bulgur as a low carb alternative
Servings: 6 servings
Equipment
Ingredients
- ½ head cauliflower
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups chopped parsley
- 2 Roma tomatoes finely chopped
- 2 green onions finely chopped
- 2 tablespoons finely chopped fresh mint
Instructions
- Using a box grater or food processor, grate half a head of cauliflower to yield about 2 cups. Transfer to a medium serving bowl.
- Add the olive oil, lemon juice, salt, and pepper. Stir to combine, then set aside while preparing the parsley, tomatoes, onions, and mint.
- Add the chopped parsley, tomatoes, green onions, and mint on top of the cauliflower and stir to combine. Serve immediately or refrigerate for a colder salad.
Video
Notes
My Top Tip: I recommend washing and drying the parsley a day or two in advance of chopping it. This gives it time to dry properly, so it doesn't turn into a wet mess when you chop it.
Storage: Store any leftovers in an airtight container. The salad will last about 2 days in the fridge.
Nutrition
Serving: 1cup | Calories: 107kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 222mg | Potassium: 335mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1968IU | Vitamin C: 58mg | Calcium: 48mg | Iron: 2mg
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