Tabbouli / tabouli / tabbouleh salad gluten free (recipe)

Tabbouli / tabouli / tabbouleh salad gluten free (recipe)
Name	Tabbouli / tabouli / tabbouleh salad (gluten free)
Ingredients	Fresh curly-leaf parsley • Sweet white onion • Tomatoes • Cauliflower • Dried mint • Salt • Olive oil • Lemon juice
Cooktime (in hours)	0.083333333
Preptime (in hours)	1
Totaltime (in hours)	1.083333333
Keto friendliness	Keto friendly
Calories	30.3
Fat	0.3
Protein	1.9
Carbohydrate	6.3
Fiber	2.2
Net carbohydrates	4.1
Sugar	3
Saturated fat	0.1
Cholesterol (mg)	0
Sodium	218.4
Servings	12
Reviewaggregate

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|= it's packed with vegetables and gluten-free deliciousness.-->

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Time:
Prep Time in Hours and Mins:1H5M

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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tabbouli / tabouli / tabbouleh salad gluten free (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Tabbouli / tabouli / tabbouleh salad gluten free (recipe) image(external)

Recipe instructions

1. Prepare the cauliflower: Grate the cauliflower until it's \riced\ or you may use a food processor Ninja and pulse the cauliflower in batches 10-15 times for 1.5 seconds to rice it. Place the riced cauliflower in a microwave safe dish and microwave cook for 6-7 minutes on high until soft but not mushy. Set aside and let it cool.
2. Prepare the parsley: pull the curly parsley from the stem and rinse thoroughly. Use salad spinner to spin the parsley dry, repeating 2-3 times and dumping water out each time. Chop parsley finely by hand or use Ninja or food processor carefully on pulse to chop the parsley finely. (Do not chop on high speed as it will juice the parsley and make it mushy. Dump the parsley into a very large bowl that will be used to mix all ingredients.
3. Chop the tomatoes and onions: Finely chop the tomatoes and onions. Place the tomatoes in a salad spinner or colander and swish around to remove excess moisture, juice and seeds before adding to parsley. Add chopped onions and tomatoes to parsley mixture.
4. Mix and Dress: Add cooled, riced cauliflower to parsley mixture. Top with olive oil, salt, lemon juice and dried mint and mix thoroughly with a large slotted spoon. Taste and adjust seasonings as desired. Can be served immediately, but it is best made ahead and allowed to chill for a few hours. Better as the days go by!. )
   
   Food tags
   < 4 Hours"