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Cauliflower Tabouli
Healthy and vibrant, this raw cauliflower tabouli recipe makes a delicious low carb alternative to the traditional Middle Eastern tabouli. This light plant-based tabouli is a great side dish bursting with lemon and herbs
Course
Side Dish
Cuisine
International
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
131
kcal
Author
Corina Blum
Ingredients
300
g
cauliflower
Approximately half a cauliflower
10
g
mint
10
g
basil
10
g
parsley
1
clove
garlic
crushed
70
g
sundried tomatoes
roughly chopped
1
lemon
juiced
Pinch
black pepper
2
tablespoon
extra virgin olive oil
Metric
-
US Customary
Instructions
Put the cauliflower and garlic in a food processor and blitz until the grains are about the size of grains of rice.
Add the herbs and blitz again until all the herbs have been chopped.
Put the mixture from the food processor into a bowl and add the lemon juice, sundried tomatoes, black pepper and olive oil. Stir together.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
131
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
68
mg
|
Potassium:
852
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
600
IU
|
Vitamin C:
50.7
mg
|
Calcium:
50
mg
|
Iron:
2.3
mg