Keto Tabouleh Salad with Cauliflower

Keto Tabouleh Salad with Cauliflower

Creating this Keto Tabouleh was an absolute must for me!

I loovveee tabouleh.

It is such a delicious and vibrant fresh salad, perfect when served with a reach meat main or even just on its own.

 

Regular Tabouleh is usually pretty high carb, so this Keto Tabouleh substitutes cauliflower instead of the grains but doesn’t skimp on texture or flavour.

 

I love to serve my Keto Tabouleh with some Zaatar Crusted pork, some marinated chicken breast or thighs or with some boiled eggs for lunch.

Keto Zaatar Crusted Pork IMG_0139

 

I used 1 bunch of parlsey and a 1/4 of a bunch of mint because I don’t like my tabouleh to minty, but you can use more mint for the Keto Tabouleh if you want to.

 

Best eaten when made fresh to keep everything crispy and fresh, but the next day is fine too.

SAVE TO PINTEREST

Keto Tabouleh, Keto Cauliflower Tabouleh

 

I love getting creative with salads, so if you’re looking for some funky Keto salad inspiration, you might like to try these:

Cauliflower Salad with Turmeric

Keto Eggplant Salad

Capsicum, Feta and Chorizo Salad

Enjoy! x

 

Keto Tabouleh IMG_0124
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Keto Tabouleh

This fresh and vibrant salad uses plenty of fresh herbs and cauliflower to create a tasty and quick side

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 side serves

Ingredients

  • 1/2 small head cauliflower riced in food processor
  • 2 tablespoons olive oil
  • 1 bunch parsley
  • 1/4 red onion
  • 1/4 bunch mint
  • 1/2 cucumber diced
  • 6 cherry tomatoes diced
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Dressing

  • 1/2 lemon juiced
  • 2 tablespoons olive oil

Instructions

  1. Rice the cauliflower and prepare the other vegetables as detailed above.

  2. In a small frying pan, add the cauliflower and 2 tablespoons of olive oil over medium heat. Saute for 4 - 5 minutes until just becoming tender. Set aside to cool.

  3. In a food processor (or chop by hand), add the red onion, herbs, garlic clove, salt and pepper. Pulse until just chopped. 

  4. Stir through the cooled cauliflower, diced tomatoes and cucumber. Whisk together the dressing and pour on top. 

 


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