cauliflower tabbouli

hot flash cook

Hot Flash Cook Cauliflower Tabbouleh

serves 4

ingredients

• 1 small head cauliflower, finely chopped
• 1 1/2 cups fresh parsley, finely chopped

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• 2/3 cup fresh mint, finely chopped
• 1/3 cup ripe tomatoes, diced
• 1/4 cup red onion, finely diced
• 3 tablespoons extra-virgin olive oil

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• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons pomegranate seeds

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• Sea salt and black pepper to taste

method

1. Pulse cauliflower in food processor until rice-sized; do not puree.
2. Blanch cauliflower rice for 2 minutes, drain well, and cool.
3. Combine cooled cauliflower with parsley, mint, tomatoes, and red onion.
4. Whisk together olive oil, lemon juice, and garlic.
5. Pour dressing over vegetables and toss gently.
6. Top with pomegranate seeds just before serving.
7. Season with sea salt and black pepper. Let sit 15 minutes before serving to marry flavors.