Moroccan Cauliflower Tabbouleh

Moroccan Cauliflower Tabbouleh is a refreshing and vibrant twist on the traditional salad, featuring riced cauliflower instead of bulgur. This keto-friendly dish is packed with aromatic spices and fresh herbs, making it a delightful side or a light main course.

Ingredients

• Cauliflower - 300 grams
• Cucumber - 100 grams, diced
• Cherry tomatoes - 100 grams, quartered
• Red bell pepper - 50 grams, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh mint - 10 grams, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• 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. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the riced cauliflower and sauté for about 5 minutes until slightly tender.
4. Remove the skillet from heat and let the cauliflower cool.
5. In a large mixing bowl, combine the diced cucumber, quartered cherry tomatoes, finely chopped red bell pepper, chopped parsley, and chopped mint.
6. Add the cooled cauliflower rice to the bowl with the vegetables and herbs.
7. Drizzle the lemon juice and sprinkle the ground cumin, salt, and black pepper over the mixture.
8. Toss everything together gently until well combined.
9. Serve immediately or refrigerate for 30 minutes to enhance the flavors.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals, especially vitamin C and K.
• High in fiber, promoting digestive health.

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