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!
Servings 2 Large servings
- 3 Cups Riced cauliflower (325g)
- 1 Tomatoes on the vine
- 1/2 Cucumber, diced
- 1/2 tsp Salt
- 1/2 Cup Parsley leaves (as little stem as possible), firmly packed
- 1/4 Cup Mint leaves, firmly packed
- 1 Green onion
- 1 Tbsp Fresh garlic, minced
- 2 tsp Fresh lemon juice
- 2 Tbsp Olive oil
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.
Cover and refrigerate at least one hour.
Calories: 218.5kcal | Carbohydrates: 14.8g | Protein: 2.8g | Fat: 16.8g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 10g | Sodium: 1414.2mg | Potassium: 268.1mg | Fiber: 4.6g | Sugar: 4.4g | Vitamin A: 15.9IU | Vitamin C: 102.4mg | Calcium: 5.7mg | Iron: 3.8mg