Cauliflower Tabouleh

When I decided on lamb for dinner, I took the opportunity to try this recipe that I'd had on file for a while. I've gotta say, this one is a winner! It would be great to bring to a picnic--no one would even know it's paleo. Kudo's to Jen's Gone Paleo for this great recipe! It was the perfect complement to the lamb and uses a lot of the same ingredients as the mint chimichurri, which helps simplify things in the kitchen. I had leftovers for lunch today with some rotisserie chicken mixed in. Yum!

Makes about 2 cups.


Adapted from Jen's Gone Paleo.


Ingredients
Tabouleh
1 head cauliflower, roughly chopped
2 T extra virgin olive oil
1/2 tsp sea salt
1/2 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
1 cup cherry or grape tomatoes, halved
1 medium English cucumber, quartered lengthwise, seeded, and chopped

Lemon-Mint Vinaigrette

2 Tbsp fresh lemon juice

2 Tbsp extra virgin olive oil

1 Tbsp grainy mustard

2 Tbsp fresh mint, finely chopped (I used food processor)

sea salt, to taste

Preparation

Process cauliflower until it
looks like couscous.

1. Preheat oven to 400 degrees.
2. Pulse cauliflower in a food processor until it resembles couscous.
3. Spoon cauliflower into a rimmed baking sheet and toss with olive oil and sea salt. Spread the mixture evenly over the pan.
4. Transfer to the oven and prop the door open slightly with a folded towel to allow steam to release.
5. Bake 30-40 minutes, until slightly toasted (or cooked through), stirring every 10 minutes. Yours may lightly brown, mine did not, but was still done.
6. Remove from oven and let cool in pan.
7. While cauliflower is cooking, prepare vinaigrette by placing all ingredients in small mason jar or other lidded container and shaking to combine. I use a salad dressing shaker for mine.
8. Toss cooled cauliflower with mint, parsley, tomatoes, and cucumbers. 
9. Add dressing and toss to coat.