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Ingredients25 m servings 128 cals
Original recipe yields 4 servings
- 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.
Per Serving: 128 calories; 7.1 g fat; 15.1 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 108 mg sodium. Full nutrition