Cauliflower Rice Tabbouleh
Cauliflower Rice Tabbouleh is loaded with veggies, and topped with a delicious lemon herb dressing! So simple for a side dish or lunch option.
Servings: 3 servings
Ingredients
- 1 large head of cauliflower or 12 oz cauliflower rice approximately 2 cups*
- 1 cup chopped cucumber
- 3/4 cup chopped cherry tomatoes
- 1/3 cup chopped red onion*
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
- Juice of 1 large lemon about 1/4 cup
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp dried basil (optional)
- Salt to taste
- Lemon pepper to taste (optional)
Instructions
- Begin by preparing your cauliflower rice. Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor. You can also use store bought cauliflower rice and will need around 3-4 cups.
- Place rice in a large bowl. Add all vegetables and fresh herbs, and mix well.
- Whisk together lemon juice, vinegar, oil, basil, salt and pepper. Pour dressing over vegetable mixture and stir to coat.
- Add more salt and lemon pepper to taste. Serve immediately or refrigerate to let flavors meld.
Notes
I used red onion, although traditional tabbouleh contains scallions. You can use scallions in place of the red onion, I just prefer the stronger taste of red onion.
Nutrition
Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 806mg | Fiber: 5g | Sugar: 6g | Vitamin A: 988IU | Vitamin C: 114mg | Calcium: 85mg | Iron: 2mg