Modern take on a classic Middle Eastern bulgur salad.
Gluten-free,
dairy-free, vegan, paleo,
and keto friendly.
Submitted by
Survivor2015
Updated on February 14, 2025
Cook Mode
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Ingredients
Original recipe (1X) yields 4 servings
-
1 large head cauliflower, cut into florets
-
¼ cup lemon juice
-
2 tablespoons olive oil
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1 clove garlic, minced
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¾ cup chopped tomatoes
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⅓ cup chopped scallions
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⅓ cup chopped fresh mint
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⅓ cup chopped fresh parsley
-
salt and ground black pepper to taste
Directions
-
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
-
Transfer cauliflower ‘rice’ to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
Cook’s Note:
You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself.
Nutrition Facts (per serving)
| 128 | Calories |
| 7g | Fat |
| 15g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 128 |
|
| % Daily Value * | |
|
Total Fat 7g |
9% |
|
Saturated Fat 1g |
5% |
|
Sodium 108mg |
5% |
|
Total Carbohydrate 15g |
5% |
|
Dietary Fiber 6g |
22% |
|
Total Sugars 7g |
|
|
Protein 5g |
10% |
|
Vitamin C 119mg |
132% |
|
Calcium 69mg |
5% |
|
Iron 2mg |
9% |
|
Potassium 793mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.