Name: Gluten-Free Cauliflower Tabbouleh
Ingredients: 1 head cauliflower or 1 bag frozen cauliflower rice; 3 medium cucumbers, diced; 2 celery stalks, diced; 2 stalks green onion, sliced using both the white and green parts; 1/2 cup dried cranberries; 1/2 cup parsley, chopped; 1/2 cup cilantro, chopped; 4 tablespoons sliced almond; 2 tablespoons sesame seeds; lemon and mustard seed vinaigrette (below); 1/4 cup olive oil; zest from 1/2 lemon; 3 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 1 teaspoon mustard; 1 teaspoon honey; salt and pepper

Description

This Gluten-Free Cauliflower Tabbouleh is the ultimate summer side dish.

Ingredients

Units Scale

1 head cauliflower or 1 bag frozen cauliflower rice
3 medium cucumbers, diced
2 celery stalks, diced
2 stalks green onion, sliced using both the white and green parts
1/2 cup dried cranberries
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
4 tablespoons sliced almond
2 tablespoons sesame seeds
lemon and mustard seed vinaigrette (below)

Lemon and Mustard Seed Vinaigrette

1/4 cup olive oil
zest from 1/2 lemon
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 teaspoon honey
salt and pepper

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Instructions

If using fresh cauliflower: bring salted water to a boil, and boil the cauliflower exactly 2 minutes. Strain cauliflower until dry, then pulse in food processor until sized to a small grain of bulgar.
If using frozen cauliflower rice, follow package ingredients to prepare. This typically involves simply defrosting the cauliflower in a large non-stick pan until cooked through.
Combine all ingredients in a large bowl except the sesame seeds and dressing. Toss to combine.
Before serving, top with dressing, and toss to coat evenly. Then sprinkle with sesame seeds for a beautiful presentation.