Caulibbouleh

Because my low-carb friends like Tabbouleh flavors, but not Tabbouleh carbs!

Ingredients

1 pound riced, raw cauliflower

1 English cucumber, chopped

3 ounces mini peppers, chopped

1 cup grape tomatoes, sliced

1/4 medium red onion, diced

1/2 cup crumbled feta cheese

1/3 cup sour cream

1 tablespoon extra virgin olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon garlic paste

1/4 cup chopped dill

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Combine cauliflower, cucumber, peppers, tomatoes, onion, and feta.

2. To make the dressing, place remaining ingredients into bowl and whisk vigorously to combine. Pour dressing on salad and toss well.

3. Refrigerate for 15 minutes before serving.

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Caulibblouleh

Yield: 2

Author: Dink Cuisine

Because my low-carb friends like Tabbouleh flavors, but not Tabbouleh carbs!

Ingredients

• 1 pound riced, raw cauliflower
• 1 English cucumber, chopped
• 3 ounces mini peppers, chopped
• 1 cup grape tomatoes, sliced
• 1/4 medium red onion, diced
• 1/2 cup crumbled feta cheese
• 1/3 cup sour cream
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon garlic paste
• 1/4 cup chopped dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine cauliflower, cucumber, peppers, tomatoes, onion, and feta.
2. To make the dressing, place remaining ingredients into bowl and whisk vigorously to combine. Pour dressing on salad and toss well.
3. Refrigerate for 15 minutes before serving.

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Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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