Description
A fresh and flavorful take on traditional tabbouleh, this cauliflower version is perfect for low-carb and keto diets. It’s a vibrant and healthy side dish that’s quick to prepare.
Ingredients
Scale
- 2 cups cauliflower florets
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cucumber
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Pulse cauliflower florets in a food processor until they resemble rice.
- In a medium bowl, combine the cauliflower rice, parsley, mint, red onion, and cucumber.
- In a small bowl, whisk together the lemon juice and olive oil.
- Pour the dressing over the cauliflower mixture and toss to combine.
- Season with salt and pepper to your liking.
- Serve immediately or chill for later.
Notes
- For best results, ensure your cauliflower is completely dry before processing.
- Adjust the amount of lemon juice and olive oil to your preference.
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg