Cauliflower Tabbouleh Salad
Servings: about 4
4 c. riced cauliflower (about 1 medium, grated)
1 small cucumber, diced
2 stalks celery, diced
4 Roma tomatoes, seeded and diced
4 green onions, white and green parts, minced
1/4 c. packed mint leaves, minced
1 c. fresh parsley, minced
For the dressing:
3 Tbsp. olive oil
Juice from 1 lemon
1 clove garlic, minced
salt and pepper
Heat a bit of olive oil in a large skillet over medium heat. Add the riced cauliflower and cool until the cauliflower starts to soften just a bit - you want it crisp-tender, not mushy - about 5 minutes. Remove from the heat and set aside.
Mix all of the dressing ingredients together in a small bowl.
Put the cauliflower, along with all of the other ingredients into a large bowl, and stir in the dressing. Season with Salt and pepper. Refrigerate for 30 minutes to let the flavors combine.
Notes: We haven't tried this yet.