Cauliflower Tabouli (gluten free, Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Cauliflower
  • 1/2 cup Cucumber
  • 5 Green onions
  • 1 cup Mint, loosely packed
  • 2 cups Parsley, loosely packed
  • 1 Tomato

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on mylifecookbook.com

Description

Ingredients

• 2 cups parsley, loosely packed
• 1 cup mint, loosely packed
• 5 green onions
• 1 cup cauliflower (riced)
• 1 tomato, finely diced
• ½ cup cucumber, finely diced
• ¼ cup lemon juice (about 2 lemons)
• ¼ cup olive oil
• ½ teaspoon salt
• pepper to taste

Directions

• In a food processor, start with your cauliflower. Process about ¼ to ½ a head of cauliflower until it looks like rice grains. Measure 1 cup of the riced cauliflower and add to a large bowl. Store the rest of the cauliflower in the refrigerator and use in another dish.
• Next put in your green onions.Process on high until finely chopped.
• Add in your parsley and mint and process until finally chopped. Scrape everything into the bowl.
• By hand, finely chop both your cucumber and tomato and add to the bowl.
• Add the lemon juice, olive oil, salt and pepper and mix well.
• Taste and adjust the salt and lemon to your preference.