Yield 6 servings
16 oz cauliflower (Can use a 50/50 mix of cauliflower and broccoli stems)
6 oz grape or cherry tomatoes, chopped
1/2 cup cucumber, diced
1/2 cup red onion, diced
2 scallions white and green parts, sliced thin
1 clove garlic, minced
2 cups parsley leaves*, chopped fine
1 cup mint leaves*, chopped fine
1 Tbsp. olive oil
3 Tbsp. lemon juice, fresh
1 tsp lemon zest, organic
3/4 tsp. pink salt (or to taste)
1/2 tsp. black pepper (or to taste)
First, use a food processor to "rice" of chop cauliflower and broccoli stem if using, into small, rice-like pieces. In a dry skillet, cook them for 5-7 minutes, stirring occasionally. When done, add to large mixing bowl.
Meanwhile, add the remaining ingredients to the large mixing bowl: tomatoes, cucumber, red onion, scallions, garlic, parsley, and mint. Once the cauliflower is added, add all of the dressing ingredients and toss well, until thoroughly combined. Season with additional pepper, to taste.
Tabouli is traditionally served cold or room temperature, which you can certainly do, but feel free to heat this up in a skillet as well. Eat it on its own, or use it on top of salads, in tacos, or scooped up in fresh romaine leaves.
*Measure the parsley and mint leaves before you chop them.
VARIATION: Add some fresh chopped jalapeno or serrano chile or cayenne powder to add a little heat.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/grapefruit-skinny-smoothie/