Roasted Cauliflower Tabbouleh:
Instructions
  1. 1 12-ounce bag cauliflower florets
  2. 1 tablespoon olive oil to roast cauliflower
  3. 1 cup persian or english cucumber, small diced
  4. 1 cup roma tomato, small diced
  5. 1/4 cup red onion, minced
  6. 1/2 cup parsley, minced
  7. 1 tablespoon mint, minced
  8. 1/4 cup fresh lemon juice ( I used meyer lemon)
  9. 2 tablespoons good quality extra virgin olive oil
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon ground corriander
  12. 1/4 teaspoon smoked paprika
  13. freshly ground black pepper to taste
  14. Place cauliflower florets in food processor and pulse a few times, until they are in small uniform pieces a little larger than riced cauliflower. Toss with 1 tablespoon of olive oil (I used lemon/garlic infused oil from previous post) and season with salt and pepper. Roast cauliflower in a 425 degree F oven until golden brown and tender. About 20 minutes or so. Cool completely.

    In a mixing bowl, add cooled cauliflower and the following ingredients:  cucumber, roma tomato, red onion, parsley and mint.

    In a small bowl, whisk together remaining ingredients to make dressing.

    Add dressing to vegetable/herb blend and toss to coat.