Grain-Free Cauliflower Tabbouleh (paleo, GF)

Step 1

Salad: Cut off the tough ends (keep the stems!) of the cauliflower chop until very fine (size of bulgur grains—you can do this in seconds in a food processor). Transfer to a large bowl and add the parsley, mint, green onions, tomatoes, and cucumber.

Step 2

Dressing: In a small bowl, whisk together the lemon zest, lemon juice, oil, cumin, salt, and pepper. Drizzle the vinaigrette over the vegetables and toss. Let stand at least 15 minutes to blend the flavors. Serve cold or at room temperature.