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5
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Cauliflower Tabbouleh
"Enjoy a healthy twist on a Middle Eastern classic with our Cauliflower Tabbouleh recipe. Packed with fresh herbs, veggies, and tangy lemon—it's the perfect light dish."
Course
Salad
Cuisine
Middle Eastern
Keyword
cauliflower, extra virgin olive oil
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
561
kcal
Author
Corrie
Ingredients
1
large cauliflower
riced
2
bunches fresh parsley
finely chopped
3
ripe tomatoes
finely diced
Juice of 2 lemons
4
tablespoons
extra virgin olive oil
Salt and pepper to taste
Instructions
Rice the cauliflower using a food processor or a grater. Make sure it is dry before proceeding.
In a large bowl, combine the riced cauliflower, chopped parsley, and diced tomatoes.
In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Pour the dressing over the cauliflower mixture and mix well until everything is coated.
Cover and refrigerate for a couple of hours before serving for the flavors to meld together.
Notes
Make sure your cauliflower is dry after washing it. Any extra moisture can make the tabbouleh soggy.
Chop your parsley and tomatoes as finely as possible for the best texture.
Make the tabbouleh a few hours before you plan to serve it. The flavors meld together beautifully in the fridge.
If you're not a fan of raw cauliflower, you can lightly sauté the riced cauliflower before adding it to the salad.
Don't forget to season with salt and pepper. Adjust according to your taste.
Nutrition
Calories:
561
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
57
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
41
g
|
Sodium:
20
mg
|
Potassium:
875
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
3074
IU
|
Vitamin C:
51
mg
|
Calcium:
37
mg
|
Iron:
1
mg