Cauliflower Tabbouleh

• 1/2 heads Cauliflower
• 1 pint Grape Tomatoes, Quartered
• 1/2 cups English Cucumber, Peeled, Seeded And Diced
• 2 cups Fresh Parsley, Chopped
• 13 cups Fresh Mint Leaves, Chopped
• 1/2 cups Red Onions, Diced
• 1/4 cups Olive Oil
• 1/4 cups Lemon Juice
• 1 teaspoon Ground Cumin
• 3/4 teaspoons Lemon Zest, Finely Grated
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Pepper

1. Cut the cauliflower into 2 or 3 pieces.
2. If grating by hand, leave some stem on the cauliflower and grate the top part of the cauliflower.
3. I prefer to use the food processor, grate the cauliflower by using the grating blade.
4. In a large bowl, combine the grated cauliflower, grape tomatoes, diced cucumber, chopped parsley, chopped mint, and diced red onion.
5. In a small bowl, whisk together olive oil, lemon juice, ground cumin, lemon zest, salt, and pepper.
6. Pour the whisked dressing over the grated cauliflower combination.
7. Toss well.
8. Cover dish tightly and refrigerate for at least an hour.
9. Salad will keep up to 3 days, tightly covered
10. Recipe adapted from You Have It Made, by Ellie Krieger.

cauliflower, grape tomatoes, cucumber, fresh parsley, mint leaves, red onions, olive oil, lemon juice, ground cumin, lemon zest, salt, ground pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/cauliflower-tabbouleh-2/ (may not work)