Cauliflower Tabbouleh

Serves 4-6

25 minutes

Ingredients

1 tablespoon olive oil
½ teaspoon salt
1 pound riced cauliflower
1 cup chopped parsley
1 cup sliced scallions
1 lemon zested and juiced 
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon chili flakes 
4 tablespoons olive oil 
1 cup diced Persian cucumber, about 2 

Directions

1. In a large pan, heat 1 tablespoon olive oil over medium heat for 1 minute. Add riced cauliflower and salt. Saute for one minute and remove from heat. Allow the cauliflower to cool to room temperature in the pan. 

2. In a large bowl, add chopped parsley, chopped scallions, lemon zest, lemon juice, salt, ground pepper, chili flakes and 4 tablespoons olive oil. Whisk to combine and set aside for 1 minute. Toss in the cucumbers and set aside for 5 minutes. Add the cooked riced cauliflower and stir to combine. Place in the fridge until chilled. This salad is best enjoyed cold. 

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Quick Tips

• Parsley is a good source of Vitamin A, C, K and antioxidants known as Lutein and Zeaxanthin.

• To reap the benefits of this herb, consume at least 2 tablespoons chopped parsley. It can be eaten raw or cooked. 

• Parsley can be sprinkled into soups, rice, cooked vegetables and salads. It can also be incorporated into butter for putting into sandwiches or with oil for cooking meats. 

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