Description
Cauliflower Tabbouleh salad is a delicious Middle Eastern dish that is light and lemony. It’s the perfect low-carb summer salad made with cauliflower rice instead of bulgar.
Ingredients
Units
Scale
- 16 oz. riced cauliflower, about 5 cups
- 1 cup finely chopped parsley
- 4 green onions, sliced
- 2 cups halved grape or cherry tomatoes
- 1 cup chopped cucumber
- 1/3 cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 garlic clove, pressed or grated on microplane
- Kosher salt and fresh black pepper
Instructions
- In a large bowl, combine the cauliflower, parsley, scallions, tomatoes, and cucumbers.
- Whisk together the olive oil, lemon juice, and garlic. Season with salt and pepper to taste. Pour the dressing over the vegetables and toss until combined.
- Cover and refrigerate at least 30 minutes before serving.
Notes
- Cauliflower: This recipe works best with fresh riced cauliflower. I do not recommend using frozen cauliflower as it will retain too much water.
- Leftovers: Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 2.8 g
- Sodium: 27 mg
- Fat: 9.7 g
- Carbohydrates: 6.6 g
- Protein: 2 g
- Cholesterol: 0 mg