Cauliflower Rice Tabbouleh Salad
You can never have too many middl eastern recipes, so give Cauliflower Rice Tabbouleh Salad a try. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 54 calories, 1g of protein, and 5g of fat per serving. This recipe serves 12 and costs 44 cents per serving. It is brought to you by The Suburban Soapbox. If you have scallions, lemon juice, fresh mint, and a few other ingredients on hand, you can make it. A couple people really liked this salad. 28 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 87%, this dish is super. Users who liked this recipe also liked Cauliflower "Rice" Tabbouleh, Cauliflower Tabbouleh, and Cauliflower Tabbouleh.
Servings: 12
Ingredients:
2 cups Cauliflower Rice
1 cup chopped cucumber
3 tablespoons chopped fresh mint
1/2 cup chopped fresh parsley
3 large garlic cloves, minced
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup chopped seeded plum tomatoes
3 scallions, chopped
Equipment:
bowl
whisk
Cooking instruction summary:
In a large bowl, stir together the cauliflower rice, parsley, tomatoes, scallions, cucumbers and mint. In a small bow, whisk together the olive oil, lemon juice and garlic. Pour the olive oil mixture over the salad and toss to coat. Let the salad sit at room temperature for 15-30 minutes to allow the flavors to blend. Serve at room temperature or chilled.
Step by step:
1. In a large bowl, stir together the cauliflower rice, parsley, tomatoes, scallions, cucumbers and mint.
2. In a small bow, whisk together the olive oil, lemon juice and garlic.
3. Pour the olive oil mixture over the salad and toss to coat.
4. Let the salad sit at room temperature for 15-30 minutes to allow the flavors to blend.
5. Serve at room temperature or chilled.
Nutrition Information:
covered percent of daily need
