Raw Vegan Cauliflower Tabbouleh

• Salad:
• 1 large head of cauliflower, cut into florets
• 1 cup chopped tomatoes or 1 pint of cherry tomatoes
• 1.5 cups parsley, minced
• 1/2-1 cups mint, minced
• 1 English cucumber, peeled and diced
• 2 spring onions, finely sliced
• 2 tablespoons hemp seeds
• 1/2 cup cilantro, minced (optional)
• Dressing:
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil
• sea salt
• 1 dash red wine vinegar (optional)

1. Add all dressing ingredients together, except the olive oil. Steam in the olive oil with a whisk to combine. Season with salt.
2. Place cauliflower florets into a food processor. Pulse until they are about couscous size.
3. Add all salad ingredients into bowl. Mix to combine. Add hemp seeds, if using.
4. Let the tabbouleh sit in the fridge until ready to serve. The longer the sits the better the taste!

salad, head of cauliflower, tomatoes, parsley, mint, cucumber, spring onions, hemp seeds, cilantro, dressing, lemon juice, extra virgin olive oil, salt, red wine vinegar

Taken from food52.com/recipes/28529-raw-vegan-cauliflower-tabbouleh (may not work)