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Modern take on a classic Middle Eastern bulgur salad.
Gluten-free,
dairy-free, vegan, paleo,
and keto friendly.
Ingredients
- 1 large head cauliflower, cut into florets
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¾ cup chopped tomatoes
- 1/3 cup chopped scallions
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
- salt and ground black pepper to taste
Directions
Step 1
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
Step 2
Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
Cook’s Note:
You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium108mg | 5% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber6g | 22% |
| Total Sugars7g | |
| Protein5g | |
| Vitamin C119mg | 593% |
| Calcium69mg | 5% |
| Iron2mg | 9% |
| Potassium793mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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