ROASTED CAULIFLOWER TABBOULEH

Cauli-POWER. It is everywhere from rice to pizza and with good reason--it is a highly versatile vegetable that takes on just about any flavor or texture you want it to. 

I've seen cauliflower rice used before as tabbouleh, but we decided to roast ours first. Caramelized cauliflower makes all the difference to his recipe which you first roast and then dice into rice. Parsley acts as a natural detoxing agent and this recipe is one of the best ways to get loads of it. 

Time: 45 minutes
Servings: 2 main or 4 side
Level: Easy

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INGREDIENTS

• 1 head of organic cauliflower, cut into florets
• 1 tablespoon olive oil
• ½ teaspoon salt 
• ¼ teaspoon ground black pepper
• 1-2 cups of spinach leaves, thinly sliced
• ½ English cucumber, cut in ¼-inch dice
• ½ pint of grape tomatoes, cut in ¼-inch dice
• 7-8 mint leaves, minced
• 2 handfuls of flat-leaf parsley, minced (it will be about 4-5 tablespoons)
• 3 scallions, white and pale-green parts, thinly sliced
• 1 teaspoon finely grated lemon zest
• ½ teaspoon of salt
• ¼ teaspoon of ground black pepper
• (Optional) pine nuts

 
Dressing

• 1 tablespoon olive oil
• 1 tablespoon fresh-squeezed lemon juice

PREPARATION

1. Preheat oven to 400°.
2. Place cauliflower florets on a rimmed baking sheet and toss with olive oil, salt and black pepper. Roast for about 20-25 minutes until cooked through and slightly caramelized. 
3. Let the cauliflower cool completely. Once cooled chop into fine, rice-like pieces and place in a large bowl. 
4. Add the spinach to the bowl and toss. 
5. Add cucumbers, tomatoes, mint, parsley, scallions, lemon zest, salt, and black pepper to the bowl and toss. 
6. Add dressing—as much or as little as you would like. 
7. Add salt and pepper to taste.