Cauliflower tabbouleh, what a great idea! High in calcium, potassium and magnesium, finely chopped cauliflower replace extraordinarily wheat couscous and is easier to digest. Organic cauliflower is pretty rare so, enjoy it!
Prep: 20 mins
Yields: 4 servings
250 g(2 cups) of washed cauliflower
60 g(1 cup) of freshly chopped italian parsley
2 tomatoes cut into small cubes
1 green onion thinly sliced
2 of olive oil
60 ml(1/4 cup) of lemon juice
20 freshly chopped mint leaves
Salt and pepper to taste
Grate the cauliflower to obtain a texture similar to semolina.
In a large bowl, mix all the ingredients.
Cool in the refrigerator for at least ten minutes. Serv as a side salad.
Off-season, cauliflower could be replaced with cooked quinoa, to easily transform this tabbouleh in a main dish, since it is full of protein!