Keto Bulgur with Vegetables
Elevate your low-carb lifestyle with this vibrant and flavorful Keto Bulgur with Vegetables recipe! By swapping traditional bulgur for finely processed cauliflower rice, this dish delivers all the comforting grain-like texture without the carbs, making it perfect for keto enthusiasts. Fresh, colorful veggies like red bell peppers, zucchini, cherry tomatoes, and red onion are sautéed to perfection in olive oil, then seasoned with aromatic spices like cumin and paprika for an irresistible depth of flavor. Finished with a splash of zesty lemon juice and garnished with fresh parsley, this healthy, gluten-free recipe shines as a hearty main dish or versatile side. Ready in just 40 minutes, it's a quick and easy way to enjoy wholesome, nutrient-packed ingredients any night of the week. Keywords: keto bulgur, cauliflower rice, low-carb vegetables, easy gluten-free recipes, keto-friendly meals.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 medium head Cauliflower florets
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 0.5 medium Red onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the cauliflower. Chop the cauliflower into florets and process them in a food processor until they reach a rice-like consistency. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced red onion and sauté for about 2-3 minutes until the onion starts to become translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute, stirring frequently to prevent burning.
Add the diced red bell pepper and zucchini to the skillet. Cook for about 5 minutes until the vegetables are tender but still have a slight crunch.
Stir in the cauliflower rice and cherry tomatoes. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Season the mixture with ground cumin, paprika, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Remove the skillet from the heat and stir in the fresh parsley and lemon juice.
Serve the keto-friendly faux bulgur warm as a main dish or as a side to your favorite protein.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
