Grain-Free Cauliflower Tabouli Salad

This Cauliflower Tabouli salad is based on the traditional Middle Eastern salad recipe but uses cauliflower instead of the traditional bulgar, making it low-carb and grain-free. 

Tons of fresh herbs and summer garden veggies make this the perfect side salad for your summer table. 

Ingredients:

1 head of cauliflower 

1 pint of cherry tomatoes

I/2 large cucumber

1/4 red onion

1 cup fresh parsley, finely chopped

1/2 cup fresh mint, finely chopped 

Juice from 1 lemon

3 tbsp olive oil

1 tbsp Sherry vinegar 

1 tsp salt. 

Directions:

1.  Preheat oven to 400 F. 

2. Cut cauliflower into smaller florets. Place florets on a baking tray, drizzle with 2 tbsp of olive oil and sprinkle with 1/2 tsp of salt. Bake in the oven for about 30 minutes until starting to turn brown on top. Remove from oven and let cool. 

3. Finely chop the tomatoes, cucumber, red onion, parsley and mint and add to a big bowl.

4. Once cauliflower is cool enough, finely chop into small pieces and add to the bowl. 

5. Add the remaining 1 tbsp olive oil, vinegar and 1/2 tsp of salt.

6. Stir together and enjoy!