Keto Meal Cauliflower Tabbouleh Recipe

 Keto Meal Cauliflower Tabbouleh Recipe

• Traditional tabbouleh is made with bulgur— a grain that is high in carbs. This keto version still has all the classic Middle Eastern flavors, but instead of bulgur it uses low-carb riced cauliflower.
• Prep 15 minutes | Cook 1 minute
Servings 4 | Serving size 2 cups
• Nutrition per serving Fiber 3.5g | Calories 410
• TOTAL FAT
41.5g (90%)
• NET CARBS
6.5g (9%)
• PROTEIN
3g (1%)
Keto Meal Cauliflower Tabbouleh Recipe
• 1⁄4 medium cauliflower, cut into florets (or 1 cup pre-riced cauliflower)
• 2 cups chopped fresh parsley
• 1⁄2 medium yellow onion, chopped
• 5 fresh mint leaves, chopped
• 4 medium tomatoes, seeded and diced
• 3⁄4 cup olive oil
• Juice of 1 medium lemon
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1⁄2 tsp allspice
• 1 tbsp water
1-Place the cauliflower florets in a food processor and pulse until a rice-like consistency is achieved. Set aside.

2-In a large bowl, combine the parsley, onion, mint leaves, and tomatoes. Mix well, then add the olive oil, lemon juice, salt, pepper, cumin, and allspice. Mix until the ingredients are well combined.

3-In a medium bowl, combine the riced cauliflower and water. Microwave on high for 1 minute, then drain and combine with the tabbouleh mixture. Equally divide the tabbouleh into 4 meal prep containers.
Storage: Store in the fridge for up to 4 days.

*TIP*
For a more pronounced cauliflower flavor, sauté the cauliflower in 1 tbsp olive oil instead of cooking it in microwave (the olive oil will add 25 calories per serving).