Grain-Free Cauliflower Tabbouleh
Servings: 6 -8
Ingredients
- 1 head cauliflower cut into florets
- Kosher salt for cooking cauliflower
- 2 cups diced celery about 5 stalks
- Seeds from 1 large pomegranate about 1 1/3 cups
- ½ cup finely diced red onion or shallot you can soak in ice water for 15 minutes to take the raw edge off
- ¼ cup chopped parsley leaves
- 2 Tablespoons chopped fresh mint leaves
- ¼ cup fresh lemon juice
- ½ cup unrefined cold-pressed, extra-virgin olive oil
- ¾ teaspoon cinnamon
- ¾ teaspoon cumin
- ¾ teaspoon sea salt
- ½ teaspoon of freshly ground black pepper or to taste
Instructions
- Prepare a large bowl with ice water. Place cauliflower in a large pot with an inch of water and a teaspoon of kosher salt. Bring to a boil and steam cauliflower for 3-4 minutes until crisp tender. Drain in a colander and immediately plunge cauliflower in ice water.
- Drain cauliflower and transfer to a clean kitchen towel to dry off a little.
- Fit the grater attachment in a food processor and gently grate/shred the cauliflower. It will look like barley or rice. Transfer to a serving bowl.
- Stir in remaining ingredients and toss to combine. Taste for seasonings, especially if you allow this to sit. You may need an extra pinch of salt.