Cauliflower Tabbouleh Salad

By drinkfairy

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, teaching herself how to play the banjo and camping out under the stars.

Ingredients

• 4 4 15-16 1 riced cauliflower (about a 15-16 ounce bag or 1 medium cauliflower, grated)
• 1/2 1/2 1/2 large cucumber, diced
• 2 2 2 stalks celery, diced
• 4 4 4 Roma tomatoes, seeded and diced
• 4 4 4 green onions, white and green parts thinly sliced
• 1/4 1/4 1/4 cup packed mint leaves, minced
• 1 1 1 cup fresh parsley, minced
• 3 3 3 Tbsp. avocado oil (such as Primal Kitchen brand), may substitute olive oil
• 1 1/4 1 lemon (about 1/4 cup)
• 1 1 1 clove garlic, finely minced if not using a food processor
• 1/2 1/2 to tsp. salt, or to taste
• 1/4-1/2 1/4-1/2 to tsp. black pepper, or to taste

Details

Adapted from therealfoodrds.com

Preparation

Step 1

Instructions
Place a large skillet over medium heat. Add 1 tsp. avocado oil. When oil starts to shimmer, add the riced cauliflower and stir. Continue heating and stirring until cauliflower starts to release some of it’s moisture and is crisp tender (don’t overcook it – you want it a little ‘al dente’ or ‘toothy’). Remove from heat and continue to stir for a couple more minutes to help the moisture evaporate as the cauliflower cools. Spread onto a large plate or baking sheet and set in the freezer while you make the dressing and chop the veggies.
Add dressing ingredients to a blender and blend on high until well combined. (Alternatively, you can finely mince the garlic then whisk dressing ingredients in a small bowl if you don’t have a blender.
When cauliflower is cool, place in large bowl with cucumber, celery, tomatoes, onions, mint and parsley.
Pour dressing over salad and stir to combine. Taste and adjust spices as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to combine.
Store unused portion in a covered container in the fridge for up to 4 days.