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Picture of Cauliflower Rice Tabbouleh with Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1043 kcal 52 %
  • Fat 81 g 125 %
  • Saturated 24 g 118 %
  • Carbs 61 g 20 %
  • Fiber 20 g 81 %
  • Protein 33 g 65 %
  • Cholesterol 101 mg 34 %
  • Sodium 3064 mg 128 %
  • Calcium 901 mg 90 %
  • Magnesium 214 mg 51 %
  • Potassium 3096 mg 66 %
  • Iron 13 mg 70 %
  • Zinc 7 mg 59 %
  • Phosphorus 781 mg 112 %
  • Vitamin A 532 µg 59 %
  • Vitamin C 336 mg 374 %
  • Thiamin (B1) 1 mg 57 %
  • Riboflavin (B2) 2 mg 116 %
  • Niacin (B3) 7 mg 42 %
  • Vitamin B6 2 mg 140 %
  • Folate equivalent (total) 478 µg 120 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 11 mg 72 %
  • Vitamin K 717 µg 597 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cauliflower Rice Tabbouleh with Feta

Ingredients

  • 1/2 head cauliflower (1 pound), stem removed, head roughly chopped
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped cucumber
  • 2 cups halved cherry tomatoes (1 pint)
  • 1/4 cup sliced scallions
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped mint
  • 4 ounces feta cheese, crumbled

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