I recently came across a recipe for “detox taboulleh” from Oh She Glows which uses cauliflower rice instead of regular grains. I wanted to try something with cauliflower rice again and I decided to try this recipe. It was well worth it. We paired the salad with flatbread and hummus and it was delicious. Because the recipe was so healthy I made very few changes. I used a bit more tomatoes and onion, a bit less cilantro, and sesame seeds instead of hemp seeds. I also used the shredding blade on my food processor to grate the cauliflower and celery. I used:

Salad ingredients

• 1 large cauliflower, leaves removed
• 1.5 pints grape or cherry tomatoes, sliced
• 1 cups fresh parsley, minced
• 1 & 1/4 cups finely chopped celery
• 1/2 cup cilantro, minced
• 2 bunches green onions, thinly sliced
• Optional sesame seeds to sprinkle on top

Dressing:

• 1/3 cup red wine vinegar
• 2 tablespoons  extra virgin olive oil
• 1 teaspoon pure maple syrup
• 1/4 teaspoon fine grain sea salt

Steps:

1. Use the grater blade attachment on a food processor and drop cauliflower florets into the machine to grate. Empty out the bowl and use the same blade to grate the celery.
2. Stir the rest of the vegetables (tomatoes, parsley, cilantro, and green onion) into the bowl.
3. Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. The flavors are best after the salad has been refrigerated for a while. Sprinkle sesame seeds on of the salad when you’re ready to eat.

The grated cauliflower:

Adding celery and tomatoes:

Dressing and salad prior to mixing:

Mixed salad:

Delicious salad with olive hummus topped crisp flatbread:

All recipes I’ve made from Oh She Glows have been great, I recommend you check her site out!

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