Cauliflower Tabbouleh

This is one more example of how easy it is to eliminate grains from our diet. I love serving a rich curry over cooked cauliflower in place of rice. Here we use it to replace couscous or bulgar. It will keep for 3-4 days in the fridge and is a GREAT salad topper!   

Cauliflower Tabbouleh

2 pounds cauliflower

1 cup cucumber, chopped small

6-8 cherry tomatoes, quarter

1/2 sliced red onion, sliced very thin

1 bunch flat leaf parsley

1/2 cup freshly chopped cilantro

1 tablespoon basil, freshly chopped

2 garlic cloves, minced

Zest and juice of 1 lemon

1/2 cup + 4 tablespoons extra-virgin olive oil

Sea salt, to taste 

Preheat oven to 350Cut the cauliflower in half, remove the core, then cut into small florets. In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer to a large mixing bowl, sprinkle with salt and pepper and 4 tablespoons olive oil. Spread evenly on a flat sheet pan and place in the oven to cook for 15 minutes. Remove the cauliflower from oven and allow to cool.While the cauliflower is cooking:In a bowl place cucumbers, onion, tomatoes, and chopped herbs and stir to combine.Toss in the garlic, lemon and olive oil, stir to combine, and then season to taste with sea salt.