Cauliflower Tabbouleh Salad
#coachJrecipes
3 servings; per serving:
3 green, 2 healthy fats, 3 condiments

Ingredients:
2 cups cauliflower
1/2 cup flat-leaf parsley, finely chopped
1/4 cup of mint, finely chopped
1 cup Persian cucumber, chopped (the normal kind in Israel)
1 cup cherry tomatoes, quartered
1/2 cup scallions, chopped
2 tablespoons quality olive oil
3 tbsp. lemon juice
1/8 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin

For the cauliflower rice:
1. Cut the cauliflower in half. Cut out the hard core. Cut into pieces that fit in the food processor.
2. Place pieces in food processor. Pulse about 5 times or until pieces are the size of rice. You can also use a hand grater for this step.
3. Transfer the cauliflower rice to a microwavable bowl. Microwave for 2 1/2 mins. This leaves the cauliflower rice with a little crunch- which we love for tabbouleh salad! If you want the cauliflower rice to taste more like actual rice, microwave for 3 minutes.
For the salad:
Literally just