Modern take on a classic Middle Eastern bulgur salad.
Gluten-free,
dairy-free, vegan, paleo,
and keto friendly.
Submitted by
Survivor2015
Published on July 10, 2019
Cook Mode
(Keep screen awake)
Ingredients
1 large head cauliflower, cut into florets
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
¾ cup chopped tomatoes
⅓ cup chopped scallions
⅓ cup chopped fresh mint
⅓ cup chopped fresh parsley
salt and ground black pepper to taste
Directions
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
Transfer cauliflower ‘rice’ to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
Cook’s Note:
You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself.
Nutrition Facts (per serving)
| 128 | Calories |
| 7g | Fat |
| 15g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Sodium 108mg | 5% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 6g | 22% |
| Total Sugars 7g | |
| Protein 5g | 10% |
| Vitamin C 119mg | 132% |
| Calcium 69mg | 5% |
| Iron 2mg | 9% |
| Potassium 793mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
