Cauliflower Tabbouleh Salad with Mint - Low Calorie
The Cauliflower Tabbouleh Salad with Mint is a modern twist on a classic Middle Eastern dish. Instead of using traditional bulgur, this recipe features finely grated cauliflower, making it a wonderfully light and gluten-free option. The bright, bold flavors of cherry tomatoes, fresh cucumber, and aromatic herbs come together, creating a salad that is as delightful to the eyes as it is to the palate.
Ingrédients
- 1 medium cauliflower head, grated
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grate the cauliflower head into rice-sized pieces using a box grater or food processor.
- In a large bowl, combine the grated cauliflower, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the cauliflower mixture and toss to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 120kcal | Carbohydrates: 10g | Protéines: 2g | Fat: 9g | Sucre: 4g
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