Cauliflower Tabbouleh
This is one more example of how easy it is to eliminate grains from our diet. I love serving a rich curry over cooked cauliflower in place of rice. Here we use it to replace couscous or bulgar. It will keep for 3-4 days in the fridge and is a GREAT salad topper!
Cauliflower Tabbouleh
2 pounds cauliflower
1 cup cucumber, chopped small
6-8 cherry tomatoes, quarter
1/2 sliced red onion, sliced very thin
1 bunch flat leaf parsley
1/2 cup freshly chopped cilantro
1 tablespoon basil, freshly chopped
2 garlic cloves, minced
Zest and juice of 1 lemon
1/2 cup + 4 tablespoons extra-virgin olive oil
Sea salt, to taste
Preheat oven to 350Cut the cauliflower in half, remove the core, then cut into small florets. In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer to a large mixing bowl, sprinkle with salt and pepper and 4 tablespoons olive oil. Spread evenly on a flat sheet pan and place in the oven to cook for 15 minutes. Remove the cauliflower from oven and allow to cool.While the cauliflower is cooking:In a bowl place cucumbers, onion, tomatoes, and chopped herbs and stir to combine.Toss in the garlic, lemon and olive oil, stir to combine, and then season to taste with sea salt.