Cauliflower Rice Tabbouleh
Servings: 4 servings
Calories: 133kcal
This delicious light salad will tickle your taste buds and help you do something unique and creative with all of that riced cauliflower that you're stuck with.
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Ingredients
- 5 cups cauliflower, finely chopped or 20 oz. frozen riced cauliflower
- 2 Tbsp Olive oil
- 1 1/2 tsp salt
- 2 large lemons, zested, juiced
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh dill, chopped
- 1/3 cup fresh mint, chopped
- 1 cup grape tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 cup sliced scallions
- Additional lemon wedges & olive oil
Instructions
- If using frozen cauliflower, thaw under warm water and dry as thoroughly as possible.
- Heat riced cauliflower in large skillet in olive oil and 1 tsp salt for five minutes or until crisp yet tender (al dente)
- Spread cauliflower on rimmed baking sheet to cool
- Mix lemon zest, lemon juice, tomatoes, cucumber, scallions, 1/2 tsp salt, parsley, mint and dill together in a medium bowl.
- Add cooled cauliflower and stir.
- Cover and let stand at room temperature for one hour, stirring often.
- Serve with lemon wedges and additional olive oil if necessary.
Nutrition
Calories: 133kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 943mg | Potassium: 844mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1342IU | Vitamin C: 116mg | Calcium: 86mg | Iron: 2mg