Cauliflower Rice Tabbouleh

Ingredients

¼ cup extra virgin olive oil
¼ cup lemon juice
¼ teaspoon dried oregano
1 cup riced cauliflower
2 bunches parsley (about 1 ½ cups chopped)
2 vine-ripe roma tomatoes, chopped
1 peeled seedless cucumber, chopped
1 bunch (about ¼ cup) chopped fresh mint
¾ teaspoon salt (divided)
½ teaspoon pepper

Directions

In a large skillet, saute riced cauliflower in 1 tablespoon olive oil with ¼ teaspoon salt and zest of 1 lemon.

In a small bowl, whisk together olive oil, lemon juice, remaining zest and remaining ½ teaspoon each salt and pepper until well combined.

Add remaining ingredients and toss to combine.

Serve at room temperature or cold, as a side salad, or try adding cooked chicken for a main dish.

Recipe provided by Angela Sackett of EverydayWelcome.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.