Low-Carb Cauliflower “Tabbouleh” Recipe

Danielle Daly

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Cal/Serv:
47

Yields:

4


servings

Overall Time:


several hours

20

minutes

12
oz.

raw cauliflower florets

1


packed c. curly parsley (which include stems), around chopped

1
c.

mixed-coloration cherry tomatoes, halved

2


Persian cucumbers, sliced

3
tbsp.

refreshing lemon juice

1/2


little purple onion, finely chopped

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  1. Make cauliflower rice: In food processor, pulse cauliflower till incredibly finely chopped (you must have about 2 1/2 cups). Transfer to significant bowl.
  2. In similar foods processor bowl, pulse parsley right up until extremely finely chopped. Include to bowl with cauliflower along with cherry tomatoes, cucumbers, lemon juice, red onion, ground cumin, kosher salt, and pepper. Toss to mix and regulate seasonings if ideal.

Diet for each serving (about 1 cup): 47 cal, 3 g professional, 10 g carb, 3 g fiber, 3.5 g sugars ( g added sugars), .5 g unwanted fat ( g sat extra fat), mg chol, 278 mg sodium

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