Close
Print This Recipe
Cauliflower-Rice Tabbouleh
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
5 minutes
Ingredients
1 1/2 cups riced cauliflower
1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided
1 large bunch curly parsley, stemmed and finely chopped
1/2 cup finely chopped English cucumber
1/2 cup finely chopped red onion
1/2 cup finely chopped tomatoes
2 Tbsp. finely chopped fresh mint
2 garlic cloves, minced
2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
Directions
1. Combine cauliflower with 1 Tbsp. olive oil in a large skillet over medium heat and cook, stirring frequently, until slightly translucent, about 5 minutes. Set aside to cool for 10 minutes.
2. Meanwhile, in a large bowl, combine parsley, cucumber, onion, tomatoes, mint, garlic, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Add cauliflower and toss until well combined.
Source: Hannaford fresh Magazine, January-February 2023
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 190 kcal (10%) |
| Calories from Fat | 162 kcal (0%) |
| Total Fat | 18 g (28%) |
| Saturated Fat | 3 g (13%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 600 mg (25%) |
| Total Carbohydrates | 7 g (2%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
loading