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Cauliflower Tabbouleh
15 min prep time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Cauliflower Tabbouleh
Tabbouleh is a traditional mediterranean salad made with flavorful herbs, fresh lemon, and couscous. This diabetes-friendly version uses cauliflower rice for lower carb, grain-free alternative.
15 min prep time
6servings
1 cup
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Step-By-Step Instructions:
- Mince the parsley and mint leaves (or grind in a food processor) and add to a large bowl.
- Grate the cauliflower using a box grater and stir together with the parsley and mint.
- Add the diced tomato and stir it into the salad.
- Drizzle the salad with the olive oil and lemon juice, and sprinkle with the salt (optional) and black pepper. Stir to coat.
- Cover and let the tabbouleh marinate for 30 minutes before serving.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 70
-
Total Fat
5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 130mg
-
Total Carbohydrate
6g
- Dietary Fiber 2g
- Total Sugars 2g
- Added Sugars 0g
- Protein 2g
- Potassium 360mg
- Phosphorous 45mg
Ingredients
packed parsley leaves
1 cup
packed mint leaves
1/4 cup
small head cauliflower (or 16-oz frozen cauliflower rice) (leaves and stem removed)
1
roma (plum) tomatoes (seeded and diced)
2
olive oil
2 tbsp
lemon juice (freshly squeezed)
3 tbsp
salt
1/4 tsp
black pepper
1/4 tsp
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