Cauliflower & Walnut Tabbouleh (Keto, Whole-Food)
Nutritional Information
A parsley-forward, riced cauliflower alternative to tabbouleh with crunchy walnuts and fresh mint — whole foods only, no oils or processed ingredients.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 1/3 lbs cauliflower florets (to be riced)
- 2 7/8 ozs walnuts, chopped
- 1 3/8 ozs fresh parsley, finely chopped
- 1/3 oz fresh mint, finely chopped
- 1 medium tomato, seeded and finely diced
- 2 tablespoons fresh lemon juice
- 1 pinch sea salt
Pulse cauliflower florets in a food processor until rice-like (or grate manually).
Lightly steam the riced cauliflower for 2–3 minutes and cool to room temperature (or use raw if preferred).
In a bowl combine cauliflower rice, chopped walnuts, parsley, mint and diced tomato. Dress with lemon juice and salt; toss to combine.
Chill 10 minutes to let flavors meld and serve.
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