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Cauliflower TABBOULEH
INGREDIENTS
• 1 1/2 cups Cooked cauliflower rice (fresh or frozen; no salt or pepper)
• 3 medium Roma tomatoes (finely diced; ~1.5 cups)
• 1 medium Cucumber (finely diced; ~1.5 cups)
• 1/4 cup Fresh mint (leaves only, chopped finely)
• 1 bunch Curly parsley (thick stems removed, chopped finely; ~1 cup packed)
• 2 stalks Green onions (sliced thinly)
• 3 medium Roma tomatoes (finely diced; ~1.5 cups)
• 1 medium Cucumber (finely diced; ~1.5 cups)
• 1/4 cup Fresh mint (leaves only, chopped finely)
• 1 bunch Curly parsley (thick stems removed, chopped finely; ~1 cup packed)
• 2 stalks Green onions (sliced thinly)
DRESSING:
• 3 tbsp Extra virgin olive oil
• 3 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt (plus more to taste)
• 1/4 tsp Black pepper
• 3 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt (plus more to taste)
• 1/4 tsp Black pepper
INSTRUCTIONS
1. Cook the cauliflower rice according to the instructions here Set aside to cool.
2. Finely chop the tomatoes, cucumbers, mint, and parsley. Slice the green onions thinly. Combine the vegetables in a large bowl.
3. Add the cauliflower rice (once cooled) and hemp hearts.
4. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper. Pour the dressing over the cauliflower tabbouleh. Toss to combine. Adjust salt and pepper to taste, if needed.
5. If possible, cover and chill for 30 minutes to allow flavors to develop (optional).
2. Finely chop the tomatoes, cucumbers, mint, and parsley. Slice the green onions thinly. Combine the vegetables in a large bowl.
3. Add the cauliflower rice (once cooled) and hemp hearts.
4. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper. Pour the dressing over the cauliflower tabbouleh. Toss to combine. Adjust salt and pepper to taste, if needed.
5. If possible, cover and chill for 30 minutes to allow flavors to develop (optional).