Cauliflower Rice Tabbouleh
This crowd-pleasing tabbouleh recipe gets an extra dose of fiber with the addition of cauliflower rice. It also makes for a delicious and nutrient-rich side dish that you can enjoy any night of the week.
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Ingredients
- cauliflower (riced) ¾ cup
- cherry tomato (cut into quarters) 1 cup
- cucumber (chopped into cubes) ½
- green onion (finely chopped) ¼ cup
- mint (fresh leaves, chopped) ¼ cup
- parsley (fresh leaves, chopped) 1 cup
- pomegranate (seeds) 2 tbsp
- olive oil 1 tbsp
- lemon (juiced) ½
- red wine vinegar 2 tsp
- salt 1 pinch
- pepper 1 pinch
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Instructions
- To a food processor, add raw cauliflower florets and pulse until it forms a riced consistency.
- To a mixing bowl, toss the cauliflower rice, tomatoes, cucumber, green onion, mint, parsley, and pomegranate seeds. Mix until well combined.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt and pepper. Drizzle on top of cauliflower tabbouleh, and mix until well combined.
- Serve and enjoy!
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Nutrition
Per serving
Calories: 133.6kcal
Carbohydrates: 15.5g
Fiber: 4.9g
Sugar: 6.9g
Fat: 7.9g
Saturated Fat: 1.1g
Trans Fat:
Protein: 3.7g
Nutrition Facts
Cauliflower Rice Tabbouleh
Amount per Serving
Calories
133.6
% Daily Value*
Fat
7.9
g
12
%
Saturated Fat
1.1
g
7
%
Sodium
43
mg
2
%
Potassium
683.9
mg
20
%
Carbohydrates
15.5
g
5
%
Fiber
4.9
g
20
%
Sugar
6.9
g
8
%
Protein
3.7
g
7
%
Vitamin C
97.4
mg
118
%
Calcium
99.9
mg
10
%
Iron
3.4
mg
19
%
Magnesium
47.5
mg
12
%
Zinc
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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