Cauliflower “Rice” Tabbouleh Salad
Prep: 25 minutes plus chilling Makes: 4 (3/4 cup) servings
3 tablespoons Pompeian® Smooth Extra Virgin Olive Oil
1 garlic clove, minced
1/4 cup fresh lemon juice
1/2 teaspoon Weis Quality Iodized Salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped seedless cucumber
1/2 cup halved cherry tomatoes
1/4 cup finely chopped curly parsley
3 tablespoons sliced green onions
1. In a food processor, pulse cauliflower until it resembles fine granules.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add garlic and cauliflower; cook 5 minutes until tender, stirring occasionally. Remove from heat; let cool.
3. In a large bowl, whisk lemon juice, salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Fold in cucumber, tomatoes, parsley, green onions and cauliflower; cover and refrigerate at least 30 minutes or up to 4 hours before serving. Makes about 3 cups.
Approximate nutritional values per serving:
108 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 302mg Sodium,
4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 1g Protein