Cauliflower Tabbouleh

Serves 6

Ingredients

• 1 large bag cauliflower rice
• 1 cup fresh parsley, chopped
• ½ cup fresh mint leaves, chopped
• 2 green onions, thinly sliced
• 1 cup cherry tomatoes, quartered
• 1 cucumber, chopped
• ½ cup Kalamata olives, pitted and chopped
• 3 cloves garlic, minced
• ¼ cup lemon juice
• 1 tsp. apple cider vinegar
• 3 Tbls. olive oil
• ½ tsp. turmeric (optional)
• Salt and pepper to taste

Instructions

1. Mix cauliflower thru garlic in a large bowl.
2. Whisk remaining ingredients together and toss with the salad. Will keep 4-5 days in the refrigerator.

NOTE: I like to pulse my parsley and mint leaves in the food processor to chop into finer pieces.

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