Roasted Cauliflower Tabouli

🧂 Ingredients

• 7 cups cauliflower, riced*
• 2 teaspoons toasted sesame oil
• 1 tablespoon extra-virgin olive oil
• 1 cup parsley leaves with tender stems, packed

  (finely chop after measuring)
• ¼ cup mint leaves, packed

  (finely chop after measuring)
• 6 tablespoons fresh lemon juice

  (or red wine vinegar)
• ½ English cucumber (seedless), diced into ¼-inch pieces
• 1 cup Compari tomatoes, diced**
• Kosher salt

  (to taste)

Instructions

• 1 Preheat oven to 350 degrees.
• 2 In a large bowl, mix cauliflower 'rice' with the 2 teaspoons toasted sesame oil
  until evenly coated.
• 3 Spread the cauliflower evenly on a rimmed baking sheet lined with parchment
  paper, and roast in the oven for 45 minutes to an hour. Using a fork, fluff and
  move around the cauliflower every 20 minutes to help it brown and dry out
  evenly. Remove the cauliflower from the oven, and let it cool.
• 4 While the cauliflower is roasting, add the olive oil, parsley, mint, lemon
  juice, cucumber, tomatoes and salt to the bowl, and mix well.
• 5 Gather the parchment paper together from the corners, and use it to transfer the
  cauliflower back into the bowl with the other ingredients. Mix well.

Nutrition Info