Low-carb cauliflower tabbouleh with halloumi cheese

Got parsley? Then create all the tempting flavor and texture of tabbouleh, but in a gluten-free, low-carb format! Yes, you can blend together those familiar spices, sub in cauliflower for the grain, and pull off a fresh, delicious salad. Pair with with fried halloumi cheese, our creamy, well-spiced yogurt sauce, and a big smile.
Got parsley? Then create all the tempting flavor and texture of tabbouleh, but in a gluten-free, low-carb format! Yes, you can blend together those familiar spices, sub in cauliflower for the grain, and pull off a fresh, delicious salad. Pair with with fried halloumi cheese, our creamy, well-spiced yogurt sauce, and a big smile.
USMetric
2 servingservings

Ingredients

  • 7 oz. 200 g halloumi cheese
  • 1 tablespoon 1 tablespoon olive oil
  • 3 oz. 75 g baby gem lettuce or Romaine lettuce
  • 2 tablespoons 2 tablespoons pistachio nuts (optional)
  • salt and pepper, to taste
Low-carb tabbouleh
  • 9 oz. 250 g cauliflower
  • 1 1 tomatotomatoes
  • ½ cup 125 ml fresh parsley
  • 2 2 scallionscallions
  • 4 tablespoons 4 tablespoons olive oil
  • 2 tablespoons 2 tablespoons lemon juice
  • ½ tablespoon ½ tablespoon dried mint
  • salt and pepper, to taste
Creamy sauce
  • 13 cup 75 ml sour cream or Greek yogurt
  • ½ tablespoon ½ tablespoon tomato paste
  • 1 teaspoon 1 teaspoon ground coriander
  • ¼ teaspoon ¼ teaspoon cayenne pepper
  • salt, to taste

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Start by mixing together the ingredients for the sauce; set aside to give the flavors time to develop. (The sauce will taste its best when cool but not cold.)
  2. Rinse and trim the cauliflower and grate with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
  3. Chop the tomato and parsley finely. Slice the onion thinly. Combine together in a bowl – including oil, lemon juice and spices.
  4. Slice the halloumi. Fry in oil in a frying pan until golden.
  5. Spread out a bed of lettuce on the serving plate. Add the cauli mixture. Top with fried halloumi and pistachios; serve with a generous dollop of sauce.

Tip!

This refreshing salad works really well as a side dish for grilled chicken, lamb or beef.

Is it barbecue season? Then grill the halloumi for even more flavor!

4 Comments

  1. lisa
    YES! More Vegetarian Keto Salads please! Loving this and the Crispy Brussel Sprout salad, the Zucchini and walnut salad and the fried kale and broccoli salad. They are perfect for lunches for those of us who want to reduce protein intake and keep it moderate! Keep it up! :)
  2. Linda
    We really really enjoyed this!!
    Although I did stir the cauliflower rice in a pan with melted butter and then put the lid on till it softened before mixing in with the parsley + tomato mixture.
    Used pecans instead of pistachios and used garlic infused vinegar instead of lemon juice (1/6 th in volume)
    Absolutely delicious!!!!
  3. Amanda
    This is probably my second favorite recipe, there's not much I would change here except using harissa in the sauce instead of cayenne, and adding a bit of garlic. My second time eating it I only got halfway through the tabbouleh and I started dipping the halloumi in the sauce and eating it like a fat kid discovering donuts for the first time. Thank you.
  4. Reita
    Question: - does the net grams of carbs for recipes on diet doctor refer to per serving or for the whole amount?

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