Hemp Cauliflower Rice Tabbouleh
Rather than bulgur that’s used in traditional tabbouleh, this grain-free recipe is made with cauliflower rice, making it both paleo and gluten-free. This also reduces cooking time to zero, which is something we can all appreciate in the summertime!
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1/2 Tsp Dijon Mustard
Pinch of Sea Salt and Black Pepper
1/2 Head Cauliflower
1 Small Bunch Flat Parsley, Finely Chopped
1/2 English Cucumber, Diced
1 Small Carrot, Julienne Cut
1/2 Cup Fresh Mint, Roughly Chopped
1 Cup Halved Cherry Tomatoes
2 Tbsp Red Onion, Minced
2 Tbsp Za’atar (found in the spice aisle, or make your own!)
2 Tbsp Navitas Organics Hemp Seeds
5 Dried Apricots, Finely Chopped
Grilled Zucchini and Lemon Wedges, to Garnish
Whisk or shake together the first four ingredients in a jar to make the dressing. Set aside.
Break the cauliflower into small florets and pulse them in a food processor in batches until they resemble rice. Transfer to a large bowl.
Chop all remaining ingredients and add them to the same bowl. Season to taste with a pinch of sea salt and black pepper.
Drizzle a few tablespoons of dressing on top and allow the tabbouleh to sit for 5-10 minutes.
Serve along with grilled zucchini and lemon wedges, if desired.
Submitted by Angela Simpson of My Fresh Perspective