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Cauliflower Tabouli with Mediterranean Shrimp

Yields4 ServingsPrep Time30 minsCook Time8 minsTotal Time38 mins

Cauliflower Tabbouli
 1 bag (about 16 oz) riced cauliflower
 1 pint cherry tomatoes, sliced
 ½ large cucumber, diced
 2 large celery stalks, diced
 ½ red onion, minced
 ½ cup Kalamata olives, pitted & chopped
Dressing
 ¼ cup extra virgin olive oil
  cup lemon juice
 zest of 1 large lemon
  cup fresh parsley, minced
 ¼ cup fresh mint, minced
 2 cloves of garlic, minced
 ½ tsp red pepper flakes (optional; more or less to taste)
 salt & pepper to taste
Mediterranean Shrimp
 1 lb shrimp, peeled & devained (tails left on)
 ¼ cup avocado oil (can sub olive oil)
 ¼ cup lemon juice (1 large lemon)
 1 tsp paprika
 1 tsp dried oregano
 1 tsp garlic powder
 salt & pepper to taste
Directions
1

Preheat oven to 400 degrees.

2

In a large bowl, make the marinade for the shrimp.

Combine avocado oil, lemon juice, paprika, oregano, garlic powder, salt and pepper.

3

Toss the shrimp in the marinade to coat completely. Cover and place in the fridge for 30 minutes.

4

In another large bowl, add cauliflower rice, tomatoes, celery, cucumber, red onions and olives.

5

For the dressing, combine olive oil, lemon juice, lemon zest, parsley, mint, garlic, red pepper flakes, salt and pepper. Whisk together.

6

Pour dressing over the vegetables, and mix to combine well. Set aside or store in the fridge.

7

Place shrimp on a metal baking sheet and roast in the oven for 6-8 minutes, depending on the size of the shrimp.

8

Serve tabbouli and shrimp together. Enjoy!

Nutrition Facts

Servings 4