Roasted Cauliflower Tabbouleh

Roasted Cauliflower Tabbouleh is a refreshing twist on the traditional Lebanese salad, featuring roasted cauliflower florets that bring a smoky depth to the dish. Packed with fresh herbs and vegetables, it's a delightful and keto-friendly option for a light lunch.

Ingredients

• Cauliflower - 300g
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1/2 cup, finely chopped
• Fresh mint - 1/4 cup, finely chopped
• Cherry tomatoes - 100g, diced
• Cucumber - 1/2 medium, diced
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the cauliflower into small florets and place them in a mixing bowl.
3. Drizzle the olive oil over the cauliflower florets, then sprinkle with salt and black pepper. Toss to coat evenly.
4. Spread the cauliflower on a baking sheet in a single layer and roast in the preheated oven for 25 minutes, or until golden and tender, stirring halfway through.
5. While the cauliflower is roasting, prepare the remaining ingredients: finely chop the parsley and mint, dice the cherry tomatoes and cucumber, and mince the garlic.
6. In a large bowl, combine the roasted cauliflower, parsley, mint, tomatoes, cucumber, lemon juice, and minced garlic.
7. Toss everything together until well mixed, then taste and adjust seasoning if necessary.
8. Serve immediately at room temperature or chilled.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 210 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, particularly Vitamin C and K.
• Low in carbs, making it a great option for keto diets.

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