Raw Cauliflower Tabouli

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 large head Cauliflower chopped up into florets
  • 1 English cucumber
  • 3 large bunches Flat-leaf parsley
  • 1 bunch Green onions
  • 2 tbsp Mint, fresh
  • 2 cups Tomatoes

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Celtic sea salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

Found on healthyblenderrecipes.com

Description

Ingredients

• 1/2 large head of cauliflower chopped up into florets (discard the tough core)
• 3 large bunches finely chopped flat-leaf parsley
• 2 cups finely diced tomatoes (about 8 large tomatoes with flesh scooped out) 
• 1 bunch green onions, finely chopped (white and green parts)
• 1 English cucumber, peeled and finely diced (after seeds scooped out)
• 1/3 cup extra-virgin olive oil, plus more to taste
• 3 tablespoons fresh lemon juice, plus more to taste
• 2 tablespoons finely chopped fresh mint, plus more to taste
• 1/2 teaspoon Celtic sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

Directions

• To make the cauliflower rice, place the raw florets into a food processor fitted with the S blade, and pulse until the consistency of couscous. Transfer this mixture to a large mixing bowl, add all of the other ingredients, and toss until well combined. Tweak olive oil, lemon juice, mint, salt, and pepper to taste.