Cauliflower Tabbouleh Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 94
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 339
- Total: 25 min
- Active: 20 min
Ingredients
1 pound riced cauliflower
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Pinch of crushed red pepper
6 scallions, finely chopped
4 Persian cucumbers, chopped
3 radishes, thinly sliced
1 lemon, juiced (about 1/4 cup)
1/2 red onion, finely chopped
Kosher salt and freshly ground black pepper
Directions
- Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
- Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.