Cauliflower Rice Tabbouleh

Cauliflower Rice Tabbouleh is a refreshing and vibrant twist on the traditional Lebanese salad, replacing bulgur wheat with finely grated cauliflower for a low-carb, keto-friendly alternative. Packed with fresh herbs, vegetables, and zesty lemon, this dish is both nutritious and satisfying.

Ingredients

• Cauliflower - 300 grams
• Fresh parsley - 50 grams, chopped
• Fresh mint - 20 grams, chopped
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Red onion - 1/4 small, finely chopped
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Remove the leaves and stem from the cauliflower and cut it into florets.
2. Using a food processor, pulse the cauliflower florets until they resemble rice grains.
3. Transfer the cauliflower rice to a clean kitchen towel and squeeze out any excess moisture.
4. In a large mixing bowl, combine the cauliflower rice, chopped parsley, mint, diced tomato, cucumber, and red onion.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
6. Pour the dressing over the cauliflower mixture and toss gently to combine.
7. Let the tabbouleh sit for 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• High in fiber and antioxidants from fresh vegetables and herbs.

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