Description
A refreshing and healthy Keto Cauliflower Tabbouleh with Olive Oil & Mint, perfect for a light meal or side dish.
Ingredients
Scale
- 1 small head of cauliflower, processed into rice (approximately 4 cups)
- 1 cup fresh parsley, chopped finely
- 1/2 cup fresh mint leaves, chopped finely
- 1 medium cucumber, cut into small cubes
- 1 medium tomato, diced
- 1/4 cup red onion, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Transform the cauliflower into rice by removing the outer leaves and stem, then breaking it into smaller florets. Use a food processor to pulse until rice-like, or grate with a box grater.
- In a mixing bowl, combine the riced cauliflower with parsley, mint, cucumber, tomato, and red onion. Gently fold to mix.
- In a separate bowl, whisk together olive oil, lemon juice, sea salt, and black pepper until smooth.
- Drizzle the dressing over the salad and toss until everything is well coated.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
- Serve the salad cold or at room temperature.
Notes
- For extra crunch, add diced bell peppers or sliced radishes.
- For a spicy twist, add a dash of cayenne pepper or hot sauce to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg