• 1 Rating

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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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; 19 g total fat; 2 g saturated fat; 6 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 576 mg sodium. 792 mg potassium; 16 g carbohydrates; 6 g fiber; 6 g sugar; 7 g protein; 0 g trans fatty acid; 1810 IU vitamin a; 98 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 152 mcg folate; 0 mcg vitamin b12; 80 mg calcium; 3 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0