Keto Mediterranean Cauliflower Tabouleh
Course: Sides, SaladsCuisine: Ketogenic, gluten free, low carb, pescatarian, lacto-ovo vegetarian, vegetarian, veganServings
6
servingsPrep time
20
minutesCooking time
10
minutesIngredients
- Salad
16 oz Cauliflower
6 oz Cherry tomatoes, chopped fine
1/2 cup Cucumber, diced
1/2 cup Red onion, diced
2Â Scallions, white and green parts sliced thin
2 cups Parsley leaves, chopped fine
1 cup Mint leaves, chopped fine
1Â Garlic clove, minced- Dressing
3 tbsp Lemon juice
1 tbsp Olive oil
1 tbsp Lemon zest
1 tsp Salt
1/2 tsp Black pepper
Directions
- Salad
- Remove all greens and hard stem from cauliflower, then wash and dry. Use food processor, blender, or box grater to make rice sized groats. Set raw cauliflower rice to a clean kitchen towel and squeeze off excess moisture.Â
- Sauté cauliflower rice with olive oil in a pan over medium heat for 10 minutes. Add salt and black pepper.
- When cooled, put cauliflower rice in a bowl and add chopped cherry tomatoes, diced cucumber, diced red onion, sliced scallions, parsley and min leaves and minced garlic. Mix.
- Dressing
- Squeeze the lemon and grate lemon zest finely, mix together.Â
- Add olive oil, salt and black pepper to lemon mixture and mix.
- Pour dressing over salad and mix again.