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Detox Tabouli

Prep

Cook

Total

Yield 6 servings

Ingredients

Salad:

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

Dressing:

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)

Instructions

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.

Notes

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 DavidWolfe.com at https://www.davidwolfe.com/grapefruit-skinny-smoothie/