Cauliflower Tabouleh

RAW . VEGAN . GLUTEN-FREE

A delightfully fresh and delicious raw version of a middle-Eastern classic.  This is so quick and easy to prepare and teams up really well with Falafel and Hummus!

In this recipe I'm using raw cauliflower "rice" in place of traditional cooked bulgar wheat, which keeps it raw, gluten-free and super light and fluffy.

What I love love love about making cauliflower "rice" is that you don't have to haul out your food processor. You can simply shred it with a cheese grater super fast! A great tip if you want raw rice for one in seconds.

EQUIPMENT

Food processor or Cheese Grater Chopping board & knife Large mixing bowl

INGREDIENTS

1 Head of Caulifower (florets only) Juice of 1 Lemon 2 tbsp Extra Virgin Olive Oil 1 clove Garlic (crushed/minced) 1/2 tsp Fine Sea or Himalayan Salt Large bunch fresh Parlsey or Coriander (finely chopped) Medium bunch Fresh Mint leaves (finely chopped) 1/2 Cucumber (diced) 1 small Red Onion (diced) 1 c Cherry Tomatoes (halved)

METHOD

1. Break the cauliflower into small florets.

2. Use a food processor to grind them down into small, rice-like, pieces.  Or use a cheese grater to grate the cauliflower into tiny pieces - mind your fingers!

3. Add your shredded cauli to the mixing bowl and drizzle over with the olive oil, garlic, salt and lemon juice and mix well to coat.

4. Stir in the fresh herbs and mix well.

5. Add the rest of the ingredients and toss.

6.  Leave to marinate for at least 30 minutes before serving.  Serve chilled.

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NOTES

Store your tabouleh for up to 2 days in the fridge in a sealed container.