Cauliflower Tabbouleh
Tabbouleh, a Middle Eastern salad, is traditionally prepared with bulgar wheat. Definitely not gluten free nor Paleo. But the flavors are so wonderful and crisp that I decided to replicate the side with riced cauliflower and see how it went. It was wonderful, especially on top of the grilled chicken I made with it! This dish was super easy and fast to prepare. It took me less than 10 minutes. Let it marinate overnight and you’ve got yourself one heck of a dish!
Cauliflower Tabbouleh
1/2 head of raw csuliflower, riced (I just threw it through the food processor)
2 T fresh lemon juice
2 tsp Kosher salt
1/4 cup minced scallions
1/2 c chopped fresh mint
1 T apple cider vinegar
1/2 cup fresh parsley
1 cup diced Roma tomatoes
1 tsp black pepper
Directions
1. Rice the head of cauliflower in a food processor. Set aside in a large mixing bowl.
2. Mix all other ingredients together and add to cauliflower. Toss to coat.
3. Refrigerate overnight or for at least 3 hours. Serve cold.