Cauliflower Tabouli
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Calories: 150kcal
Equipment
- food processor or blender
Ingredients
- 1/3 cup extra virgin olive oil
- Zest and juice of one lemon (plus more to taste)
- 2 Tbsp. red wine vinegar
- 2 cloves garlic
- 1/2 cup fresh mint leaves
- 1 bunch flat-leaf parsley (washed and dried - cut stems off bunch)
- 1/2 tsp. black pepper
- 1/2 tsp. kosher salt
- 4 Roma tomatoes (diced into small pieces)
- 4 green onions (sliced thinly)
- 1 English or hothouse cucumber (diced into small pieces)
- 3 cups cauliflower rice
Instructions
- Wash the mint and parsley, remove stems and discard.
- In a blender, combine olive oil, lemon zest/juice, vinegar, garlic, herbs and pepper. Blend until smooth. Set aside.
- Add cauliflower florets to food processor and pulse until the cauliflower resembles small rice or couscous. You may have to process it in batches.
- In a medium bowl, combine the tomatoes, green onion, cucumber and cauliflower. Toss gently.
- Serve immediately or cover and chill until ready to serve, up to one night.
Video
Nutrition
Calories: 150kcalCarbohydrates: 8gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 190mgPotassium: 461mgFiber: 3gSugar: 4gVitamin A: 636IUVitamin C: 49mgCalcium: 48mgIron: 1mg
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Nutrition Facts
Cauliflower Tabouli
Amount per Serving
Calories
150
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Sodium
190
mg
8
%
Potassium
461
mg
13
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
636
IU
13
%
Vitamin C
49
mg
59
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.