Is there anything that cauliflower can’t do?
Before I went on a low carb diet, I didn’t have much use for it, but now I’m cuckoo for cauliflower.
You can use it as a substitute for any number of foods. I made a cauliflower pizza the other day, and then used the same dough to make a cauliflower tart. (Both delicious.) I’ve used it to make tortillas, alfredo sauce and even brownies.
Yes. Cauliflower brownies.
So today’s recipe shouldn’t come as a surprise. It turns out that you can make tabbouleh salad out of this versatile veg.
All you need is a little faith in the power of cauliflower.
Low Carb Keto Cauliflower Tabbouleh Salad
Cauliflower replaces wheat in this recipe for low carb tabbouleh salad, and each serving has just 3g net carbs.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Middle Eastern
- 2 cups raw cauliflower, riced
- 2 tablespoons shallot, chopped
- 1/2 cup fresh parsley, chopped
- 2 tablespoon fresh mint, chopped
- 1 cup grape or cherry tomatoes, chopped
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice (one lemon)
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
1. Process the cauliflower until light and fluffy.
2. Combine all ingredients.
3. Refrigerate for 1 hour to blend the flavors
4. Serve cold or at room temperature.
- Calories: 100
- Fat: 9
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Keywords: Low Carb Cauliflower Tabbouleh Salad, Keto Cauliflower Tabbouleh Salad, Paleo Cauliflower Tabbouleh Salad