Cauliflower Tabbouleh Salad

This recipe is rich in phytonutrients that are anti-inflammatory, anti-oxidant and chemoprotective! It's also delicious!

1 small head cauliflower (~3 cups cauliflower couscous)

4 cups parsley leaves and small stems

1 1/2 cups mint leaves

1/3 cup chopped shallots or red onions

2 cloves garlic, crushed

1/2 cup finely chopped ripe tomatoes

1/2 cup finely chopped cucumber

1/2 tsp salt

1 lemon- juiced and zested

1/3 cup Extra Virgin Olive Oil

Black pepper to taste

Wash your cauliflower and cut it into florets. Put the florets in a food processor and pulse until the cauliflower is broken down into small crumbs (like the texture of couscous). If you don't have a food processor, you can grate it with a box grater. Transfer to a separate bowl.

Add the parsley, mint, garlic and shallot/onion to the food processor an

d pulse until broken down into small pieces. Add to the bowl with the cauliflower couscous.

Add the chopped tomatoes and cucumber to the bowl. Season with salt, pepper and add the lemon juice, zest and olive oil.

Let the salad sit for at least 10-15 minutes to allow the flavors meld together before serving.