Cauliflower Tabbouleh

Cauliflower Tabbouleh is a refreshing and vibrant twist on the traditional Lebanese salad, using cauliflower rice instead of bulgur for a low-carb delight. Packed with fresh herbs and zesty lemon, it's a perfect keto-friendly dish that's both nutritious and satisfying.

Ingredients

• Cauliflower - 300 grams, riced
• Fresh parsley - 1 cup, finely chopped
• Fresh mint - 1/2 cup, finely chopped
• Cherry tomatoes - 100 grams, diced
• Cucumber - 1 small, diced
• Red onion - 1/4, finely chopped
• Lemon juice - 3 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Wash and prepare all vegetables and herbs by finely chopping the parsley, mint, and red onion, and dicing the cherry tomatoes and cucumber.
2. In a food processor, pulse the cauliflower florets until they resemble rice grains, then transfer to a large mixing bowl.
3. Add the chopped parsley, mint, tomatoes, cucumber, and red onion to the bowl with the riced cauliflower.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
5. Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
6. Taste and adjust seasoning if necessary before serving chilled or at room temperature.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Low in carbs, making it suitable for a ketogenic diet.
• Rich in vitamins and antioxidants from fresh herbs and vegetables.

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