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Keto Cauliflower Tabbouleh

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients for Salad
 12 oz riced cauliflower
 3 Roma tomatoes, seeded and diced
 ¼ cup red onion, diced
 1 bunch fresh parsley (curly), about 1.5 cups, finely chopped
 20 fresh mint leaves, finely chopped
Ingredients for Dressing
 1 large lemon, juiced, 1/4 cup
 3 tbsp oil (avocado or olive)
 1 clove of garlic, minced
 ½ tsp salt
 ½ tsp black pepper
1

Cook cauliflower according to package directions. Meanwhile, heat a large sauté pan over medium-high heat.

2

Prepare the ingredients for the salad and add to a large mixing bowl.

3

Transfer the cauliflower to the hot pan to get rid of the excess moisture, stirring occasionally, for 5–10 minutes. Set aside to cool.

4

Combine the dressing ingredients in a small bowl, except for the oil.

5

Drizzle the oil in slowly while whisking vigorously.

6

Toss the salad ingredients together. Add dressing and toss to coat.

7

Serve immediately or chill for later, tossing just before serving.

Nutrition Facts

Serving Size 1

Servings 4

7g
Net Carbs

Amount Per Serving
Calories 138
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 7g3%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.