This Cauliflower Tabbouleh tastes as good as the classic, but in a low carb, gluten free and paleo friendly form that is healthy and delicious!
Course side
Cuisine Mediterranean
Prep Time 15 minutesminutes
Cook Time 6 minutesminutes
Chilling time 1 hourhour
Servings 2Large servings
Calories 218.5kcal
Author FoodFaithFitness
Ingredients
3CupsRiced cauliflower(325g)
1Tomatoes on the vine
1/2Cucumber,diced
1/2tspSalt
1/2CupParsley leaves (as little stem as possible),firmly packed
1/4CupMint leaves,firmly packed
1Green onion
1TbspFresh garlic,minced
2tspFresh lemon juice
2TbspOlive oil
Instructions
Place the cauliflower in a large, microwave safe bowl. Cover and microwave 3 minutes. Stir and then microwave another 3 minutes. Pour it onto a kitchen towel and let cool for 5-7 minutes
Once cool, ring as much water as you can out of the cauliflower. This is crucial, so put some muscle into it! Transfer into a large bowl.
Slice the tomato in half and then each half into half. Scrape out the watery insides and discard (if you use them, the salad is watery) and dice up the thick remaining parts. Add it into the bowl, along with the cucumber and the salt. Stir until well mixed.
Place the parsley and mint in a small food processor (mine is 3 cups) and process until the leaves are tiny. Stir into the cauliflower mixture.
Slice just the green parts of the green onions very thinly and stir it into the cauliflower, along with the garlic.
Place the lemon juice into a small bowl. While constantly whisking, stream in the olive oil and whisk until thickened and well mixed. Pour over the cauliflower and mix well.