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Cauliflower Rice Tabbouleh
Bright and lemony, this cauliflower rice tabbouleh is a perfect healthy grain-free swap for the traditional grain-based dish.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ teaspoon dried oregano
- 1 cup riced cauliflower
- 2 bunches parsley about 1 ½ cups chopped
- 2 vine-ripe roma tomatoes chopped
- 1 peeled seedless cucumber chopped
- 1 bunch fresh mint about ¼ cup chopped
- ¾ teaspoon salt divided
- ½ teaspoon pepper
Directions
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In a large skillet, saute riced cauliflower in 1 tablespoon olive oil with ¼ teaspoon salt and zest of 1 lemon.
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In a small bowl, whisk together olive oil, lemon juice, remaining zest and remaining ½ teaspoon each salt and pepper until well combined.
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Add remaining ingredients and toss to combine.
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Serve at room temperature or cold, as a side salad, or try adding cooked chicken for a main dish.