Servings: 6 servings
Calories: 111kcal
Ingredients
- 3 cups finely riced raw cauliflower
- 2 large bunches flat-leaf parsley finely chopped
- 1/4 cup chopped fresh mint
- 1 large tomato seeded and finely diced
- 1 small cucumber seeded and finely diced
- 2 scallions thinly sliced
- 3 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- Pulse the cauliflower in a food processor until it is the size of fine couscous. Spread it on a towel and press out any moisture.
- In a large bowl, combine the cauliflower, parsley, mint, tomato, cucumber and scallions.
- Whisk together the lemon juice, olive oil, salt and pepper.
- Pour the dressing over the salad and toss well. Let stand for 10 minutes so the cauliflower absorbs the dressing, then taste and add more lemon or salt if needed.
Notes
Raw cauliflower works best here because it stays crisp, like soaked bulgur. Dry the parsley thoroughly after washing; wet herbs make the salad soggy. This salad is best on the day it is made.
Chef's Tip: Chop the parsley with a sharp knife instead of a food processor. A processor bruises the leaves and turns them dark.
Keto Swap: Bulgur wheat, called trigo para quibe in Brazil, is swapped for finely riced raw cauliflower, which has a similar fine texture and very few net carbs.
Success Tip: Serve it with grilled kafta or chicken skewers, or scoop it up with crisp lettuce leaves like many Lebanese families do.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 111kcal | Protein: 2g | Fat: 10g | Fiber: 2.2g
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