CAULIFLOWER TABBOULEH SALAD
This salad would be perfect for a light summer dinner—it’s inspired by tabbouleh, which is a grain-based salad that usually has lemon, mint, parsley, cucumbers, and lots of lemon juice. As someone who eats a Paleo diet, I sometimes find myself missing out on trendy quinoa bowls at cute juice bars, so this one is for those afternoons when I want something light but still want to avoid rice and other grains. SERVES 4
PREP TIME: 20 minutes
COOK TIME: None
1 head cauliflower, cut into florets
2 to 3 cups your favorite salad mix (I like field greens with arugula)
½ red onion, diced
1 large cucumber, diced
10 ounces cherry tomatoes, halved
½ cup chopped fresh mint
¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
Juice of 2 or 3 lemons
Salt
Freshly ground black pepper
- In a food processor or blender, “rice” the cauliflower—you want it to be pretty fine, but keep in mind that you’re eating it raw and in a salad, so it needs to have some texture to it.
- In a large serving bowl, combine the salad mix with the riced cauliflower, onion, cucumber, tomatoes, mint, and parsley. Toss, and drizzle the olive oil and lemon juice over it.
- Season with salt and pepper, and toss again. Serve immediately.
VARIATION 1 CAULIFLOWER RICE SALAD WITH BALSAMIC: Skip the olive oil and lemon drizzle and serve with Balsamic Vinaigrette (here) for a sweeter version.
VARIATION 2 CAULIFLOWER RICE SALAD WITH KALE, BACON, AND RANCH: Use massaged kale (see here) instead of field greens. Skip the mint and parsley, and add 2 slices cooked crumbled bacon to the salad.
