Cauliflower Tabbouleh
This fragrant and crunchy cauliflower tabbouleh is the keto version of the iconic Middle Eastern side dish. By replacing the bulgur with cauliflower rice, one portion has just 3g net carbs! Keto tabouli is a tasty, simple salad that the whole family will love, whether they follow a keto diet or not.
Servings: 6
Calories: 130kcal
Ingredients
- 10 oz / 280g cauliflower florets 1 medium cauliflower head
- 1 ½ cup / 160g large cucumber chopped
- 1 cup / 150g cherry tomatoes quartered or equivalent weight in medium vine tomatoes, diced
- ⅓ cup / 20g parsley finely chopped
- ¼ cup / 10g fresh mint finely chopped
- 2 tbsp / 20g red onion finely diced
Dressing
- ⅓ cup extra virgin olive oil
- 1 - 2 tablespoon lemon juice to taste
- 1 garlic clove minced
- ½ - 1 teaspoon flaked sea salt, to taste
- ⅓ teaspoon black pepper or to taste
Instructions
- Prepare the cauliflower rice by placing the florets in a food processor and blitzing until it resembles a rice consistency.
- Make the dressing by mixing the olive oil, lemon juice, garlic, a pinch of salt and pepper in a small bowl.
- Add 1 tablespoon of dressing to a non-stick frying pan. Sauté the cauliflower rice for about 5 - 6 minutes on a medium heat until tender. Allow to fully cool.
- Meanwhile, slice the cucumber in half and remove the seeds using a teaspoon. Dice.
- Add the tomato and cucumber to a mixing bowl. I chose not to take all the tomato seeds as this can make the cauliflower tabbouleh too wet.
- Add cooled cauliflower, parsley, mint and dressing to the bowl. Toss to combine, season to taste and serve.
Notes
Net carbs: 3g per portion. Makes 6 portions of ⅔ cup each.
Store in the fridge for up to 2 days.
Nutrition
Calories: 130kcal | Total Carbohydrates: 4.8g | Protein: 1.5g | Fat: 12.3g | Saturated Fat: 1.7g | Fiber: 1.8g | Sugar: 2g
