Cauliflower Tabbouleh
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cauliflower Tabbouleh calories by ingredient
Number of Servings: 4
Ingredients
-
3 cups cauliflower, chopped to small peices
1 Tbsp Olive Oil
1 small bunch Parsley
1 1/2 cup seedless cucumber
1 cup diced tomatos
1 medium onion, finely chopped (3/4 cup)
1/3 cup lemon juice
1/2 tsp salt
1/2 tsp black pepper
Directions
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.