Inspired by Lebanese tabbouleh, a parsley salad traditionally made with bulgar, mint, diced tomato, onion, garlic, lemon juice, olive oil, and salt, this tabbouleh uses cauliflower in place of bulgar, making it raw & grain-free. It is light, lemony, fresh, and full of flavour. The perfect side dish to go alongside lentil rice, falafals, pita bread and hummus. (makes ~ 4 cups)
To a large mixing bowl, add chopped parsley, grated cauliflower, diced tomato, diced cucumber, chopped mint leaves, and chopped spring onion. (TIP: Pulse ingredients using a food processor or chopper to reduce prep time!)
Add minced garlic, lemon juice, olive oil, sea salt and cinnamon. Toss well to combine. Adjust seasonings to taste, and enjoy!