Name: Cauliflower Tabbouleh
Prep time: 30 min
Total time: 30 min
Ingredients: 2 1/2 Cup Riced Cauliflower; 2/3 Cup Lemon Juice; 1/2 Teaspoon Pepper; 1/3 Cup Olive Oil; 1 Clove Garlic; 1 Teaspoon Salt Salt; 5 Bunches Parsley; 1 Small Red Onion; 12 Ounce Cherry Tomatoes

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

This cauliflower tabbouleh recipe may just because your new favorite low carb salad! Full of veggies, doused in a flavoring dressing, and taste wonderful with everything!

Gluten Free

Lactose Free

Vegetarian

Paleo

Whole 30

Mediterranean

Vegan

Frozen Vegetables

gram

riced cauliflower

Juice

milliliter

lemon juice

Seasonings

black pepper

Oils

olive oil

Fresh Vegetables

garlic

salt

fresh parsley

red onion

cherry tomato

Alpha-carotene

Vitamin A

Total polyunsaturated fatty acids

Zinc

Minerals

Phosphorus

Magnesium

Iron

Water

Calories

Vitamin K

Vitamins

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-carotene

Choline

Vitamin B6

Pantothenic acid (B5)

Vitamin E

Lycopene

Beta-cryptoxanthin

Dietary Folate Equivalents

Thiamin (B1)

Selenium

Vitamin C

Niacin (B3)

Riboflavin (B2)

Manganese

Copper

Sodium

Potassium

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

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Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.

This Tabbouleh with Avocado Packs Half Your Daily Fiber

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Tabbouleh, Bok Choy and Fig Salad

Cauliflower Tabbouleh

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