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Colorful, nutritious, and easy to prepare, this cauliflower rice tabbouleh is the perfect side dish to serve with any grilled protein or Mediterranean meal.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Servings:
4
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch skillet heat olive oil over medium-high heat. Add cauliflower and 1 teaspoon of the salt. Cook 5 minutes or until crisp-tender, stirring occasionally; let cool.

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  • In a large bowl stir together lemon zest and juice, sugar, and remaining 1/2 teaspoon salt. Add cauliflower, sliced green onions, fresh mint and/or parsley, cherry tomatoes, and cucumber. Let stand 1 hour, stirring occasionally. Stir in sunflower kernels before serving.

*

Or, substitute 2, 10-ounce packages frozen riced cauliflower, thawed.

Nutrition Facts

241 calories; fat 19g; saturated fat 2g; carbohydrates 16g; mono fat 9g; poly fat 6g; insoluble fiber 6g; sugars 6g; protein 7g; vitamin a 1810.3IU; vitamin c 97.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.4mg; folate 152.1mcg; sodium 576mg; potassium 792mg; calcium 80mg; iron 2.5mg.
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