Classic Cauliflower Tabbouleh

Tabbouleh is a light Middle Eastern salad which is traditionally made with bulgur wheat, but this raw version is healthier, lighter, and arguably tastier with neither wheat nor gluten factoring in. The flavorful combination of cauliflower “rice” with fresh parsley, cilantro, tomatoes, cucumber, lemon, scallions, and mint is so winning, this dish could be a weekly staple as well as a great option for entertaining, potluck gatherings, etc.

Ingredients

• 3 cups cauliflower rice, about 1 medium head of cauliflower
• 3 cups fresh parsley leaves, minced
• 1 cup organic grape or cherry tomatoes, finely diced
• 1 cup organic English cucumber, finely diced
• 1 cup fresh mint leaves, minced
• 1 cup thinly sliced green onions
• 1/4 cup cold-pressed hempseed, flax, or olive oil
• 3 tablespoons fresh lemon juice
• 1-2 cloves minced garlic, to taste
• ½ teaspoon cumin (optional)
• 1/2 teaspoon Pink Himalayan salt, or to taste

Directions

Cut the small head of cauliflower into florets and use either a food processor or cheese grater to make rice-size crumbles. Place the cauliflower rice in a glass mixing bowl and add the green onions, tomatoes, cucumber, mint, parsley, lemon juice, hempseed oil, and salt. Combine well, adjust seasonings, and enjoy.