Cauliflower “Rice” Tabbouleh Salad
Cauliflower “Rice” Tabbouleh Salad is an easy meal that can be prepared in advance making a great “on-the-go” lunch.
Servings: 4 people
Ingredients
- 1 small cauliflower head cut off the florets
- 2 cups cucumber chopped
- 2 cups cherry tomatoes chopped
- 1 cup fresh parsley chopped
- ¼ cup fresh mint chopped
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
- Place the cauliflower in a bowl and microwave for 3-4 minutes. The time will depend on the power of the microwave.
- Once cauliflower is cool enough to handle, transfer to a salad bowl.
- Add cucumber, tomatoes, parsley and mint in the salad bowl.
- In a mason jar, pour the olive oil and freshly squeezed lemon juice. Add salt, pepper and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
- Pour the dressing over the salad, toss well and enjoy!
Notes
- Make sure everything is chopped into small pieces, so you get a bit of everything with every spoonful.
- You can use a food processor to rice the cauliflower for a speedier rice.
- You can buy cauliflower pre-riced to save time.
- To store: This cauliflower rice tabbouleh lasts in the fridge for up to 4 days in an airtight container.
Nutrition
Serving: 1/4 | Calories: 188kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Sodium: 3020mg | Fiber: 5g | Sugar: 7g