Side dish

Cauliflower tabbouleh with parsley and mint

Name: Cauliflower tabbouleh with parsley and mint
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 11 oz Cauliflower; 3 oz Cucumber; 3 oz Cherry tomatoes; 2½ tbsp Olive oil; Parsley, two large bunches, finely chopped; Mint, a handful of leaves, chopped; Lemon, one, juiced; Sea salt, to taste

Real tabbouleh is a parsley salad with a little grain in it, not the other way around, which makes it one of the easiest dishes to make keto: raw cauliflower takes the place of the bulgur and nobody misses it.

4gnet carbs

9gfat

2gprotein

105kcal

Per serving15 minServes 4

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Ingredients

For the whole dish · serves 4

Cauliflower11 oz
Cucumber3 oz
Cherry tomatoes3 oz
Olive oil2½ tbsp
Parsleytwo large bunches, finely chopped
Minta handful of leaves, chopped
Lemonone, juiced
Sea saltto taste

Method

5 steps · 15 minutes

Break the cauliflower into florets and pulse it in a food processor in short bursts until it looks like couscous. Stop before it turns to paste.
Spread it on a clean towel for a few minutes to dry. Cauliflower that goes into the bowl wet makes the whole salad soggy.
Dice the cucumber and tomatoes small, about the size of the cauliflower grains.
Toss everything with the parsley, mint, lemon juice, oil and salt. There should be as much green as white.
Leave it for 5 minutes for the lemon to soak in, then taste for salt and lemon again.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.