Paleo "Faux"bouleh (Cauliflower Tabouleh)

Ingredients:

Head of Cauliflower, cut into florets and chopped until couscous-like in texture

2T. Olive Oil 

1/2tsp. Sea Salt

1/2 cup Finely Chopped Mint*

1/2 cup Finely Chopped Parsley* 

1 cup Cherry or Grape Tomatoes, halved

1 Medium English Cucumber, seeded, quartered lengthwise, and chopped

Lemon-Mint Vinaigrette (recipe below)

*I like my tabouleh really herbaceous, so adjust to your liking

1. Preheat oven to 400F. 
2. On a baking sheet, toss the cauliflower with olive oil and sea salt. Spread the mixture evenly around the sheet. 
3. Transfer to the oven and prop the door open, slightly, to allow steam to release. **
4. Bake for 30-40 minutes, until slightly toasty, stirring every 10 minutes or so. 
5. Remove from oven and let cool.
6. Once cooled, toss with the dressing and other ingredients. 

**Toasting, stovetop, is also an option (see this recipe for an example).

Makes about 1.5-2 Cups (depending on the size of your cauliflower). 

 

Lemon-Mint Vinaigrette

2T. Fresh Lemon Juice
2T. EVOO
1T. Grainy Mustard
2T. Finely Chopped, Fresh Mint
Sea Salt, to taste

Add all ingredients to a tupperware container, put a lid on the container, and shake to combine.