Cauliflower Tabbouleh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups cauliflower, chopped to small peices 1 Tbsp Olive Oil1 small bunch Parsley1 1/2 cup seedless cucumber1 cup diced tomatos1 medium onion, finely chopped (3/4 cup) 1/3 cup lemon juice1/2 tsp salt1/2 tsp black pepper
Place cauliflower florets in food processor; pulse for 1 minute or until small granules form.
Heat 1 Tbsp oil in non stick pan over medium high heat.
Add curry powder, cook until fragrant. Add cauliflower, cook and stir 10 minutes or until tender. Cool.
Place Parsley in food processor. pulse 15 seconds or until chopped.
Combine cauliflower, parsley, cucumber, tomato, and onion in large bowl.
For dressing, whisk lemon juice, salt and pepper in small bowl. Pour over cauliflower mixture and toss to mix well. Serve at room temp or chilled on lettuce leaves.
Serving Size: 4 servings (1 1/4 cup serving)
Number of Servings: 4
Recipe submitted by SparkPeople user CAKES1984.
Heat 1 Tbsp oil in non stick pan over medium high heat.
Add curry powder, cook until fragrant. Add cauliflower, cook and stir 10 minutes or until tender. Cool.
Place Parsley in food processor. pulse 15 seconds or until chopped.
Combine cauliflower, parsley, cucumber, tomato, and onion in large bowl.
For dressing, whisk lemon juice, salt and pepper in small bowl. Pour over cauliflower mixture and toss to mix well. Serve at room temp or chilled on lettuce leaves.
Serving Size: 4 servings (1 1/4 cup serving)
Number of Servings: 4
Recipe submitted by SparkPeople user CAKES1984.
Nutritional Info Amount Per Serving
- Calories: 115.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,065.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 5.0 g
- Protein: 2.5 g
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