Cauliflower Tabbouleh

Delightfully refreshing side or lunch for spring and summer!

INGREDIENTS:

• 12-16 oz riced cauliflower (fresh or frozen), cooked

• 1/2 teaspoon sea salt plus more

• 1/4 cup fresh lemon juice

• 1 garlic clove, minced

• 1/2 cup extra-virgin olive oil

• Freshly ground black pepper

• 1 large English cucumber, de-seeded, cut into 1/4" pieces

• 1 pint cherry or grape tomatoes, halved

• 1 cup chopped parsley, or more to taste

• 1/2 cup chopped fresh mint, or more to taste

• 2 scallions, thinly sliced

• Pinch cayenne pepper

• Pinch cinnamon powder

• Pinch coriander powder

PREPARATION:

• After the cauliflower rice has been lightly cooked, allow to cool completely.

• While cauliflower is cooling, whisk lemon juice and garlic in a small bowl. Gradually add in olive oil and season with salt and pepper.

• Transfer cauliflower to a large bowl, and mix in cucumber, tomatoes, herbs, scallions and dressing. Toss to coat.

• Season to taste with salt, pepper and spices.

• Best when prepared one day ahead to allow flavors to marinate overnight. Store in refrigerator and serve chilled.