Cauliflower Rice Tabbouleh
This refreshing and tasty cauliflower rice tabbouleh is bursting with flavours. Gluten-free and vegan.
Equipment
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Ingredients
- 300 g cauliflower head without the leaves
- 200 g finely diced cucumber
- 225 g finely diced cherry tomatoes
- 60 g finely diced red onion
- 15 g finely chopped mint leaves
- 15 g finely chopped parsley (leaves + stalks)
DRESSING
- 4 Tbsp extra-virgin olive oil
- 3 Tbsp lemon juice
- 1 medium garlic clove, minced
- ½ tsp salt
Instructions
- To make the cauliflower rice, grate the cauliflower head on the coarse side of a box grater. Alternatively, place the roughly chopped cauliflower in a food processor and pulse until you have a rice consistency. Place the cauliflower rice in a salad bowl.300 g cauliflower head without the leaves
- Cut the cucumber, tomatoes and red onion into small dice and transfer to the salad bowl.200 g finely diced cucumber, 225 g finely diced cherry tomatoes, 60 g finely diced red onion
- Chop the mint and parsley very finely. Add to the salad bowl.15 g finely chopped mint leaves, 15 g finely chopped parsley (leaves + stalks)
- To make the dressing, mix together the extra-virgin olive oil, lemon juice, minced garlic ,and salt.4 Tbsp extra-virgin olive oil, 3 Tbsp lemon juice, 1 medium garlic clove, minced, ½ tsp salt
- Add the dressing to the salad and toss all together until well blended. Season to taste with salt and pepper if desired.
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 10gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 327mgPotassium: 470mgFiber: 3gSugar: 4gVitamin A: 471IUVitamin C: 57mgCalcium: 43mgIron: 1mg