Cauliflower Tabbouleh





1 Large Cauliflower, with leaves removed

1 pint grape or cherry Tomatoes, sliced

1.5 Cups fresh Parsley, minced

1 1/4 Cups Celery, finely chopped

3/4 Cups Cilantro (fresh), minced

2-3 Green Onions, thinly sliced

2 Tbsp Hemp Seeds



1/3 Cup Red Wine Vinegar

2 Tbsp Extra Virgin Olive Oil

1 Tsp Pure Maple Syrup (or other sweetener)

1/4 Tsp Sea Salt



Step 1:  Grate the Cauliflower

You can do this in many ways, so I chose a box grater.  But you can also use your food processor or get chopping.  Each method of “ricing” the cauliflower will produce a different shape, size, and texture, so get creative if you aren’t sure of your preference.  If you decide to use a hand grater like me, it is easiest to quarter the cauliflower and grate until you reach the the end of the stem, which you can discard.  Place all cauliflower “rice” in a bowl.


Step 2: Add the Veggies

Stir Tomatoes, Parsley, Cilantro, Celery and Onion into bowl with Cauliflower “rice”.

Step 3: Make the Dressing

Combine dressing ingredients and whisk together in a small bowl, jar or container.  Let sit until you serve the salad, or add and let sit to let the flavors marry (whatever you prefer!).  When ready to serve add hemp seeds and enjoy!  This really does feel hearty and filling, and has such fresh summer flavors with all of the fresh herbs!



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