Cauliflower Tabbouleh (Grain Free)
Appetizer, Side Dish
Sonia Skounaki for Primal Mediterranean Gourmet
of cauliflower couscous
plus 2 tbsp extra virgin olive oil
scallions thinly sliced or 1 shallot
or more to taste
salt and freshly ground pepper
In a large frying pan or sauté pan, heat the 2 tbsp of olive oil over medium high heat.
Add the cauliflower couscous and sauté for 10 minutes until the cauliflower is tender and some of its water has evaporated.
Spread the cauliflower couscous to a rimmed cookie sheet and let cool.
Meanwhile, chop the herbs and the vegetables.
Transfer the cauliflower couscous to a large mixing bowl.
Add the herbs, the scallions (or shallot) and lemon juice with the remaining olive oil and season with salt and pepper to taste.
Add the diced tomatoes and fold gently to distribute the tomatoes evenly.
Refrigerate for about 1 hour before serving.
To make ahead: The cauliflower couscous and the vegetables and herbs can be prepared one day ahead. Store separately and mix the day it will be served.