Cauliflower Tabouli Salad

Traditionally, tabouli salad is made with cous cous, which is a wheat product.  Cauliflower makes a great gluten free substitute in this recipe.  All of the ingredients in this recipe came from the farmers market – now is the time of year to eat fresh and clean!

 

Salad

2 cups chopped cauliflower (about ½ head)

1 cup chopped seeded roma tomato

1 cup chopped cucumber, seeded and peeled if not organic

3 tablespoons finely chopped fresh mint

3 tablespoons finely chopped flat leaf parsley

 

Dressing

 

4 tablespoons freshly squeezed lemon juice

4 tablespoons olive oil

2 teaspoons Dijon mustard

1 teaspoon oregano

Pinch of dried garlic

Salt and fresh ground pepper to taste

 

To make the cauliflower, put pieces in a food processor and pulse until it looks like cous cous or rice.  Be careful not to over process.  Combine cauliflower with other salad ingredients and mix everything well.

To make dressing, whisk lemon juice, Dijon, oregano, garlic and salt and pepper.  Slowly add olive oil while continuously whisking.

Add dressing to the salad and mix well.  Let it sit and marinate for an hour, the flavors will really come out.  This salad is great served room temperature or cold and will keep for several days in refrigerator.  Serves 4 as a side dish.

Cauliflower Tabouli Salad

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