This week it is all about cauliflower!  If you missed yesterday’s cauliflower grilled cheese recipe for National Grilled Cheese day, HERE is the recipe.  Today’s recipe is a healthy way to start off our week, a cauliflower rice tabouleh.  This recipe is loaded with veggies, is a refreshing recipe, and has vibrant colors.  A perfect combination to start the week!  Follow the recipe below.

Cauliflower

1 Cup Cauliflower Rice (instructions below)

Juice of 1 Lemon

1 TSP Lemon Zest

1 TBSP Olive Oil

1/2 cup onion, diced

1/2 cup cucumber, diced

1/2 cup cherry tomatoes,  cut in half

2 TBSP Minced Parsley

Salt and Pepper to taste

Cauliflower Rice Tabouleh Ingredients!

For cauliflower rice:

Cut cauliflower into florets

Place florets in food processor and pulse until the consistency of fine crumble

For dressing:

Add lemon zest, lemon juice, EVOO, and salt and pepper to a bowl and whisk together

Combine all ingredients in a large bowl, pour dressing, and stir until mixed thoroughly 

Refrigerate for at least 30 minutes, or until ready to serve

Cauliflower Rice Tabouleh

Cauliflower Rice Tabouleh

2015-04-12 22:01:50

Write a review

Save Recipe

Print

Prep Time

45 min

Total Time

45 min

Prep Time

45 min

Total Time

45 min

236 calories

28 g

0 g

15 g

5 g

2 g

439 g

203 g

11 g

0 g

12 g

Nutrition Facts

Serving Size

439g

Amount Per Serving

Calories 236

Calories from Fat 128

% Daily Value *

Total Fat 15g

22%

Saturated Fat 2g

10%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 0mg

0%

Sodium 203mg

8%

Total Carbohydrates 28g

9%

Dietary Fiber 8g

33%

Sugars 11g

Protein 5g

Vitamin A

29%

Vitamin C

214%

Calcium

10%

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 Cup Cauliflower Rice (instructions below)
2. Juice of 1 Lemon
3. 1 TSP Lemon Zest
4. 1 TBSP Olive Oil
5. 1/2 cup onion, diced
6. 1/2 cup cucumber, diced
7. 1/2 cup cherry tomatoes, cut in half
8. 2 TBSP Minced Parsley
9. Salt and Pepper to taste

For cauliflower rice

1. Cut cauliflower into florets
2. Place florets in food processor and pulse until the consistency of fine crumble

For dressing

1. Add lemon zest, lemon juice, EVOO, and salt and pepper to a bowl and whisk together
2. Combine all ingredients in a large bowl, pour dressing, and stir until mixed thoroughly
3. Refrigerate for at least 30 minutes, or until ready to serve

By NewsforChews

beta

calories

236

fat

15g

protein

5g

carbs

28g

more

http://www.newsforchews.com/