CAULIFLOWER TABOULI
I love little salads like this. They’re good for a quick burst of energy, easy to make, and delicious.
I like grain salads and love traditional tabouli, but sometimes you just need more veggies than grains. And this salad fits the bill perfectly.
It starts with cauliflower. To make it the best it can be, you need to get a head and process it yourself. The pre-riced cauliflower is too big for this — you want fluffy, evenly chopped grains, not chunks. A food processor is perfect for this; a boxed grater works in a pinch.
Next, a tomato. A good one if you can find it. Some fresh parsley and mint, lemon and Ava Jane’s Kitchen Avocado Oil, and you’ve got yourself a healthy flavorful side or snack.
I like to eat this with more veggies on the side if I’m feeling healthy, but add a piece of chicken, some cooked shrimp, or whatever protein you have on hand to make it more filling.
