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.
Source URL: https://www.glutenfreeliving.com/recipes/sides/cauliflower-rice-tabbouleh/
Copyright ©2022 Gluten-Free Living unless otherwise noted.