Recipes Salad Vegetable Salad Recipes Cauliflower Cauliflower Tabbouleh 4.6 (5) 5 Reviews 2 Photos Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly. Recipe by Sobrevivente2015 Published on July 10, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 large head cauliflower, cut into florets ¼ cup lemon juice 2 tablespoons olive oil 1 clove garlic, minced ¾ cup chopped tomatoes ⅓ cup chopped scallions ⅓ cup chopped fresh mint ⅓ cup chopped fresh parsley salt and ground black pepper to taste Directions Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds. Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor. Cook's Note: You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself. I Made It Print Nutrition Facts (per serving) 128 Calories 7g Fat 15g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 128 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 108mg 5% Total Carbohydrate 15g 5% Dietary Fiber 6g 22% Total Sugars 7g Protein 5g Vitamin C 119mg 593% Calcium 69mg 5% Iron 2mg 9% Potassium 793mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved