Organic Tabbouleh Salad (Gluten-free)

This is a favorite of mine in the summer but I enjoy it at any time. Try this organic, gluten and grain-free version of tabbouleh, delicious and without the  bulgur–or cracked wheat. I prefer the herb dominated Lebanese version of this salad and lightly steamed the cauliflower bits before adding it to the salad, but you can leave it raw if you prefer. Enjoy! 

Organic  Gluten-Free Tabbouleh Salad 

Ingredients:

Tabbouleh

• 1 head of organic cauliflower, chopped into tabbouleh texture

• 2 tbsp. extra virgin organic olive oil

• 1/2 tsp. sea salt

• 1/2 cup finely chopped fresh organic mint leaves

• 1/2 cup finely chopped organic parsley

• 4 scallions, thinly sliced

• 1 cup organic cherry or grape tomatoes, halved or 1/2 cup of pomegranate seeds

• 1 medium organic english cucumber, seeded, quartered, and chopped

• Lemon-Mint Vinaigrette Dressing (see recipe below)

Optional: a pinch of ground allspice and cinnamon or a dash of sumac (a middle eastern herb that adds a tart, lemony flavor). 

Lemon-Mint Vinaigrette

• 2 tbsp. fresh organic lemon juice

• 2 tbsp . extra virgin organic olive oil

• 1 tbsp. organic stone ground mustard

• 2 tbsp. finely chopped, fresh organic mint

• sea salt, to taste 

Add all ingredients to a container, put a lid on it, and shake to combine

Directions:

Preheat oven to 400F.On a baking sheet, toss the cauliflower with olive oil and sea salt. Spread the mixture evenly around the sheet. Transfer to the oven and prop the door open, slightly, to allow steam to release. Bake for 30-40 minutes, until slightly toasty, stirring every 10 minutes or so. Remove from oven and let cool. Once cooled, toss with the dressing and other ingredients.