Plate of Cauliflower Tabbouleh Salad and tomatoes with a wooden spoon next to the plate
  • Easy
  • 50 Minutes
  • Serves 6-8

Nutrition Per Serving

  • Calories: 291 Cal
  • Fat: 35.6g
  • Carbohydrates: 16.2g
  • Fiber: 6.3g
  • Sugar: 7.5g
  • Protein: 4.9g

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Ingredients

  • 4 Cups Cauliflower Rice
  • 3 Tbsp. of Oregano Vinaigrette OR 2 Tbsp. Olive Oil and 1 Tbsp. Apple Cider Vinegar
  • 1 Cup Cherry Tomatoes, cut in half
  • 1/2 Red Onion, thinly sliced
  • 4 small Persian Cucumbers, cut into quarters lengthwise and slice 1/4"
  • 1/2 Cup finely chopped Parsley
  • 1/2 Cup coarsley chopped Mint
  • 1 tsp. Lemon Zest
  • 1 Cup Spinach Leaves
  • Freshly Cracked Pepper
  • Lettuce Leaves
  • Optional-sliced Black Olives
  • INGREDIENTS FOR LEMON-OREGANO VINAIGRETTE:
  • 1/2 Cup Avocado or Olive Oil
  • 2 Tbsp. Apple Cider Vinegar
  • 2 Tbsp. Lemon Juice
  • 1 tsp. Lemon Zest
  • 1 tsp. Honey
  • 1 tsp. Garlic or Shallot, chopped
  • 1 tsp. Dried Oregano
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper

Directions

  1. Mix together vinaigrette and cooled cauliflower rice.
  2. Stir all other ingredients.
  3. Split lettuce leaves onto each plate.
  4. Top with more cracked pepper.