Gluten-free Tabbouleh

Cauliflower is a new super star vegetable.  It’s nutritious and so versatile in it’s ability to replace grains in unexpected recipes.  I’ll share more ideas in coming posts.

This variation on traditional tabbouleh is satisfying and you won’t miss the wheat at all.

Cauliflower Tabbouleh

(adapted from Healthy Blender recipes)

1/2 head cauliflower

4 to 5 firm roma tomatoes (squeeze excess liquid) chopped

2 bunches green onions chopped

1 large cucumber (seeds removed) chopped

1 large bunch of Italian parsley finely chopped

2 Tbsp. chopped fresh mint (optional)

Juice of one lemon (zest too if you like)

1/2 c. good olive oil

freshly ground pepper to taste

good salt (celtic or himalayan) to taste

Instructions:

Cut the cauliflower into florets. Pulse in a food processor until the cauliflower is granular (resembling rice). You may use a high power blender.  I used a vita-mix and processed the cauliflower in small batches.

In a large bowl, combine cauliflower, chopped tomatoes, cucumbers, green onions, parsley, lemon juice.  Add olive oil and salt and pepper to taste.