The Cauliflower Tabouli Salad I virtually offered to Elaine!
Cauliflower Tabouli Salad
1 head cauliflower
2 big ripen tomatoes thinly diced
1 cucumber thinly diced
1 shallot thinly sliced
2 cups of fresh parsley & mint chopped
Juice 1 lemon
2 tbsp olive oil
Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands.
Transfer the florets to a food processor.
Pulse until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. Re-process any large pieces if needed.
Add parsley, tomatoes, mint, cucumber, shallot, and oil to mixture. Salt to taste.
Stir to combine. Serve.