Cauliflower Tabbouleh Salad
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 4 servings
- ½ head cauliflower cut into florets
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 cup chopped parsley
- 1-2 firm tomatoes chopped
- 2 green onions chopped
- 2 tablespoons chopped fresh mint leaves
Using a box grater or food processor, grate half a head of cauliflower to yield about 2 cups grated cauliflower. Place in a large bowl, season with salt and pepper and add the olive oil and lemon juice on top. Mix to combine and set aside.
Meanwhile, prepare the remaining ingredients and place on top of the grated cauliflower. Gently toss to combine.
Serve at room temperature or cold.
Storage: Store any leftovers in an airtight container. The salad will last about 2 days in the fridge.
Make Ahead Tips: I would highly recommend washing and drying the parsley a day or two days in advance of chopping it. This gives the parsley time to dry properly so that when you chop it, it doesn't turn into a wet mess.
Serving Size: One serving is about 1/2 cup grated cauliflower with the other ingredients.
Calories: 151kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 178mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1559IU | Vitamin C: 62mg | Calcium: 47mg | Iron: 2mg