Cauliflower Tabbouleh

Servings: 2

Tabbouleh, made with chopped parsley, is a common appetizer in the Middle East. Dating back to the Middle Ages, this salad grew in popularity as knowledge of edible herbs spread. In this recipe, we pair the traditional ingredients with cauliflower for added satisfaction.

INGREDIENTS

4 cups cooked cauliflower rice, warm
2 cups chopped fresh parsley
8 ounces cherry tomatoes, halved
4 green onions, sliced
Zest of 2 lemons
Juice of 2 lemons
¼ cup extra-virgin olive oil
1 tablespoon pomegranate molasses
1 tablespoon dried mint
1 teaspoon sumac
1 teaspoon salt

INSTRUCTIONS

1. Combine all the ingredients in a medium bowl and toss to mix.
2. Serve and enjoy!

NUTRITION • per one serving • 

Calories 365
Total Fat 28.3 g 44%
Saturated Fat 4 g 20%
Polyunsaturated Fat 3 g —
Monounsaturated Fat 19 g —
Trans Fat 0.013 g —
Cholesterol — 
Sodium 93 mg 4%
Total Carbohydrates 27.9 g 9%
Dietary Fiber 7 g 28%
Total Sugars 16 g —
Protein 6.1 g 12%
Vitamin A 1726 mcg 142%
Vitamin C 188 mcg 314%
Vitamin D — 
Potassium 1288 mg 20%
Calcium 168 mg 17%
Iron 5.7 mg 32%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here