Cauliflower Tabouleh

UM, Yum! I think it’s almost safe to say that almost everyone has tried cauliflower rice.
If you haven’t, it’s a head of cauliflower that’s been finely diced and it has the look and general feel of rice. Except it’s cauliflower!
Keeping grain-free hasn’t been too tough, but a nice change of texture with dinner is a great thing. I’ve served cauliflower rice with mixed greens and braised lamb shanks, which was super, but to totally contrast, my version of Tabouleh is a bowlful of freshness with just the right bite.
Super fast to make, it’s a great addition to so many dishes or on it’s own. Try it with these Middle Eastern Meatballs!

CAULIFLOWER TABOULEH 

1/2 Cup Parsley, finely chopped – curly or flat, it’s about a small bunch
1 Cup Spinach, finely chopped
2 Tablespoons Mint, finely chopped
1 Cup Cauliflower rice, either pre-made or about 2 cups florets, finely chopped
Lemon Juice – 1/2 Lemon or to taste
2-3 Tablespoons Olive Oil
Salt + Pepper, to taste

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