Cauliflower Rice Tabbouleh Salad
1. In large skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and garlic; cook 5 minutes until tender, stirring occasionally. Remove from heat; let cool.
2. In large bowl, whisk lemon juice, ½ teaspoon salt and ¼ teaspoon pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add tomatoes, cucumber, parsley, green onion and cauliflower; cover and refrigerate at least 30 minutes or up to 4 hours before serving. Makes about 3 cups.
- Per serving (¾ cup):
- 10 g (1g Saturated) Fat
- 0 mg Cholesterol
- 155 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 1 g Protein
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Nutritional Information
- Per serving (¾ cup):
- 10 g (1g Saturated) Fat
- 0 mg Cholesterol
- 155 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 1 g Protein
Directions
1. In large skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and garlic; cook 5 minutes until tender, stirring occasionally. Remove from heat; let cool.
2. In large bowl, whisk lemon juice, ½ teaspoon salt and ¼ teaspoon pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add tomatoes, cucumber, parsley, green onion and cauliflower; cover and refrigerate at least 30 minutes or up to 4 hours before serving. Makes about 3 cups.