A gluten free & low carb twist on a Mediterranean staple.
Roasted Cauliflower masquerades as bulgur making this a light and refreshing salad.

difficulty level: seasoned beginner

equipment needed:

  • Food Processor

What you need:

for roasted cauliflower:

  • 2.5 cups riced cauliflower, this is done by chopping up raw cauliflower into small pieces, working in batches, fill up your food processor half way, then pulse 12-16 pulses until Cauliflower is riced; repeat until you have 2.5 cup, use 2 small heads of cauliflower or one large.
  • 1/2 tsp salt
  • 1 tbsp avocado oil (or any other high heat oil)

for Tabouleh salad:

  • 2 firm Roma tomatoes, quartered lengthwise, seeded, cut into strips then into tiny cubes.
  • 2 firm Persian cucumbers (or 1 half English cucumber) into 1/8 strips lengthwise, seeded and chopped into tiny cubes
  • 1/2 cup packed fresh flat leaf parsley, finely chopped
  • 1/2 cup packed fresh mint, finely chopped
  • 3 green onions finely chopped
  • 2 tbsp lemon juice
  • tbsp extra virgin olive oil
  • 1/2 tsp+ salt (adjust according to preference)
  • 2 small sprinkles of powdered stevia

What to do:

for roasted cauliflower:

  • preheat oven to 450 degrees
  • line a very large (oven sized) baking sheet with foil or parchment paper, lightly greased.
  • toss riced cauliflower with avocado oil, mix well
  • thinly spread riced cauliflower on baking sheet.
  • bake 20 min, remove from oven, toss cauliflower around mixing well and spread it out again, bake an additional 5-10 min (depending on oven) until browned but not burnt.
  • remove from oven, sprinkle with 1/2 tsp salt, let cool minimum 15 min. You can make this ahead, even 2-3 days ahead.

for Tabbouleh salad:

  • mix all tabbouleh salad ingredients, add 1 to 1.5 cup roasted cauliflower

Enjoy this refreshing salad as a side dish or add some grilled chicken and quinoa and make it into a complete meal.