Meatless Monday
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Cauliflower Rice Tabouleh

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

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!

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

DSC01230

 

Cauliflower Rice Tabouleh
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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.
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
beta
calories
236
fat
15g
protein
5g
carbs
28g
more
http://www.newsforchews.com/
Stay hungry…

2 Comments

  1. Pingback: Meatless Monday: Zucchini Carpaccio |

  2. Pingback: Meatless Monday: Poached Eggs in Cauliflower Rice

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