Roasted Cauliflower Tabbouleh is a grain-free version of a classic Mediterranean salad. Riced cauliflower is roasted and combined with minced herbs, green onion, garlic, diced tomato and cucumber. Drizzled with fresh lemon juice, olive oil and seasoned with salt and pepper. SO simple and delicious!
1largecaulifloweror 1-1/2 pounds small florets - see notes
olive oil spray
4green onionslight and dark parts, roughly chopped
1smallfresh mint leavesabout 1/4 cup
2smallroma tomatoesseeded and diced small
1/2english cucumberseeded and diced small
kosher saltto taste
freshly ground black pepperto taste
Spray a large, rimmed baking sheet with olive oil and preheat your oven to 450°.
Using your food processor, fitted with the blade attachment, work in batches, adding cauliflower florets and pulsing until rice size form. Transfer to the prepared pan. Repeat with remaining florets.
Spread the riced cauliflower out evenly and spray with a little more olive oil spray. Roast on the middle rack of your oven for 30 minutes. Use oven mitts to remove and stir and spread out again every 10 minutes.
Allow cauliflower rice to cool.
Meanwhile, add the parsley, green onions and garlic to the bowl of your food processor (don't bother washing after cauliflower) and process until finely chopped.
In a large bowl, add roasted cauliflower rice, minced parsley mixture, diced tomatoes and cucumber. Squeeze in lemon juice, add olive oil and season with kosher salt and freshly ground black pepper to taste.
Serve immediately or refrigerate until ready to serve.