Cauliflower Tabbouleh

I saw a recipe online this week, and decided to try it in my attempt to be more wheat free. Traditional tabbouleh uses bulgur and I honestly, I have not made tabbouleh for years because of this. I wanted something healthier. Why not cauliflower? And, while I am at it, why not use arugula? Cauliflower s the perfect vegetable in texture, making this dish gluten free, a good paleo dish or even raw food diet dish. Arugula just because.

Ingredients:

2 lbs cauliflower, cored & cut into pieces. Usually this means one large head, 2 cups

Juice of 2 lemons

Zest from one of the lemons

Quality olive oil

1 large cucumber, peeled, cored, diced, 1 cup. I used an English cuke

1 large tomato or 2 plum tomatoes, diced, about 1 cup

2-3 green onions, chopped

2 cups arugula

Sea salt

Zest one lemon, juice both lemons. Set aside. In food processor, pulse until cauliflower is finely chopped. Transfer cauliflower to large bowl, add cucumbers, tomatoes, green onions, lemon zest & juice, olive oil and toss. Add sea salt to taste. Fold in arugula and enjoy!

Bon Appétit!