Cauliflower Tabbouleh Salad
Makes 4-6 servings
Recipe adapted from The Healthy Mind Cookbook by Rebecca Katz’
6 tablespoons olive oil
1 pound cauliflower rice
6 tablespoons freshly squeezed lemon juice
½ teaspoon ground turmeric
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1/8 teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 cup tightly packed coarsely chopped parsley
½ cup coarsely chopped tightly packed mint
1 medium cucumber, peeled, seeded, and diced
½ pint cherry tomatoes, halved
3 scallions, thinly chopped
1. Heat 1 tablespoon olive in a large sauté pan. Add the cauliflower rice, along with a large pinch of salt, and sauté until crisp tender. Remove from heat and allow to cool.
2. In a large bowl, whisk together the lemon juice, remaining olive oil, turmeric, coriander, cumin, cinnamon, ½ teaspoon salt, and pepper. Add the cauliflower and toss well to coat. Taste, and adjust with a couple pinches of sßalt if needed.
3.When the cauliflower has completely cooled, fold in the parsley, mint, cucumber, tomatoes, and scallions. Serve at room temperature.