budgetbytes5.0
Cauliflower Tabbouleh
A fresh Cauliflower Tabbouleh recipe made with cauliflower rice. It's a no-cook, gluten-free, keto-friendly side that’s lemony, light, and perfect for meal prep!
👥 12 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●knife
📝 Preparation Steps
1
Gather ingredients.
2
Prepare ingredients: remove thick stems from mint, slice lemon in half, seed and dice roma tomatoes, and mince green part of green onions (save the white part of the green onions!)
lemon (juiced, (2 Tbsp) $0.68)1Roma tomatoes (seeded and diced, $0.69)3
3
Break
4
Remove greens from cauliflower head and break into florets. Add to food processor with the white parts of the green onions.
5
Process cauliflower and onions until it’s the size of grains of rice. Set aside.
6
Remove any thicker stems from the curly parsley.
7
Mince
8
With a sharp knife, mince the parsley and mint leaves. (I don’t use the food processor for this step because I find it oxidizes the fresh herbs and browns them.)
9
Add diced tomatoes, minced herbs, and green onions to the riced cauliflower.
10
Toss
11
Season with the salt and pepper. Toss to combine so all of the vegetables and herbs are evenly distributed.
12
Add lemon juice.
lemon (juiced, (2 Tbsp) $0.68)1
13
Serve
14
Add olive oil and stir to combine. Enjoy!
Nutrition Facts
calories
71 kcal
fat Content
6 g
serving Size
1 serving (1/2 cup)
fiber Content
1 g
sodium Content
115 mg
protein Content
1 g
carbohydrate Content
4 g
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