Keto Cauliflower Rice Tabbouleh Salad

This refreshing Keto Cauliflower Rice Tabbouleh Salad is a low-carb twist on the traditional Middle Eastern dish, featuring finely riced cauliflower and fresh herbs, dressed in zesty lemon and olive oil.

Course Sides

Cuisine Middle Eastern

Keyword cauliflower tabbouleh, Keto Cauliflower Rice, keto side dish, Low-Carb Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 150kcal

Equipment

Food processor
Skillet
Mixing bowl
Whisk
Measuring cups and spoons
Chopping board
Knife

Ingredients

1 large head Cauliflower florets approx. 1 lb or 450g
1 cup Fresh parsley finely chopped
¼ cup Fresh mint finely chopped
½ cup Cherry tomatoes halved
1 small Cucumber diced, approx. 1/2 cup or 100g
2 Green onions thinly sliced
¼ cup Extra virgin olive oil
2 lemons Lemon juice approx. 1/4 cup or 60ml
Salt to taste
Black pepper to taste

Instructions

Begin by ricing the cauliflower. Remove the leaves and stem from the cauliflower head, and chop it into small florets. Place the florets into a food processor, and pulse until the cauliflower resembles fine grains, similar in size to couscous.
Heat a large skillet over medium heat. Add the riced cauliflower and sauté for 5 minutes, or until it's slightly softened. Remove from heat and allow it to cool to room temperature.
In a large mixing bowl, combine the cooled cauliflower rice, finely chopped parsley, mint, halved cherry tomatoes, diced cucumber, and sliced green onions.
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined. Season with salt and black pepper to taste.
Pour the dressing over the cauliflower mixture and toss until everything is evenly coated.
Adjust seasoning if necessary, and let the tabbouleh sit for about 10 minutes for the flavors to meld together before serving.

Notes

To save on prep time, you can use pre-riced cauliflower available at most grocery stores.

For added protein, consider garnishing with crumbled feta cheese or adding a handful of chopped nuts.

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition