Cauliflower Toubolleh Salad
4 C riced cauliflower or two 10 oz. bags of frozen cauliflower
½ Large cucumber, diced
2 Stalks celery, diced
4 Roma tomatoes, diced
4 Green onions, white and green parts thinly sliced
¼ C Mint leaves, minced
1 C Fresh parsley, minced
3 T olive oil
Juice of 1 lemon
1 clove garlic, finely minced
½ t salt
½ t black pepper, ground
Place a large skillet over medium heat. Add 1 tsp. Extra virgin olive oil. When oil is hot, add the riced cauliflower and stir. Continue heating and stirring until cauliflower is lightly browned and is crisp tender, Remove from heat and cool.
Add dressing ingredients to a food processor until well combined.
When cauliflower is cool, place in a large bowl with cucumber, celery, tomatoes, onions, mint and parsley.
Pour dressing over salad and stir to combine. Taste and adjust spices as needed.
Refrigerate for 30 minutes to allow flavors to combine or serve immediately. Store unused portion in a covered container for up to 4 days.