Grain-Free Tabbouleh Salad (GF, V)

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Tabbouleh is a traditional Lebanese dish that is typically made with bulgur wheat or couscous, but we found this recipe that uses roasted cauliflower instead for a low carb gluten-free version. In case you’ve missed it, cauliflower is all the rage these days, with people dubbing it the next kale and using it as a substitution for normally wheat-based foods from pizza to a whole loaf of bread. Raw cauliflower has a pretty uninteresting flavor on its own, but drizzle it with some olive oil, salt, pepper and roast it, and it adopts a comforting almost nutty flavor. Yum! We hope you enjoy this recipe for a simple, flavorful tabbouleh salad from Summer Tomato – perfect as a side dish for a roast meat or sandwich!

INGREDIENTS (serves 4 as a side dish, 5-6 cups):
1 head of cauliflower, about 1.5 lbs, cut into small, evenly-sized florets
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon ground pepper
1 large bunch of parsley, stems removed
1 bunch of mint, stems removed
6 scallions, white and green parts, sliced thinly
6 sun-dried tomatoes (or 1 cup halved cherry tomatoes)
3 tablespoons lemon juice (1 lemon)
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon ground pepper
optional additions: 1/2 cup chopped walnuts, 1/2 cup crumbled feta

Preheat the oven to 425º F and line a baking sheet with parchment paper.

Place the cauliflower florets in a large mixing bowl. Drizzle with the olive oil and toss with the cumin, salt, and pepper. Spread out on the baking sheet. Roast for 30 minutes or until lightly charred, stirring every 10 minutes to ensure even cooking. Set aside to cool.

Reconstitute the sun-dried tomatoes by soaking in boiling water for 10 minutes. Drain, chop finely and set aside (or you can use sun-dried tomatoes in oil and skip the soaking).

Pulse the parsley and mint in a food processor until finely chopped and place in a large salad bowl. Pulse the cauliflower until roughly minced (will look like couscous) and place in the same bowl.

Add the scallions, tomatoes, lemon juice, olive oil, salt, and pepper. Toss until combined. Taste and add more salt if needed. For a heartier variation add walnuts and feta.

Cover and chill in the fridge until ready to serve.

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