Cauliflower Tabouli

Ingredients:

1 medium sized cauliflower, riced 

1 pomegranate, seeded

3-4 scallions, chopped 

½ cup walnuts, finely chopped 

1 cup fresh parsley, finely chopped 

½ cup fresh mint leaves, finely chopped 

2 cloves garlic, minced

1 orange, zest and juice 

1 tsp ground cumin

¼ tsp freshly ground black pepper

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Directions:

• There are two ways to rice cauliflower: Cut the cauliflower in half, cut out the core and discard, make 
florets. Grate the florets in the food processor using the “S” blade, process until texture resembles rice.
   Alternatively, you can cut the cauliflower into two or three large pieces, each with some stem
attached.Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a
box grater to form rice-like pieces.  

• Wrap the cauliflower rice in clean tea towel or paper towels, twist, and squeeze as much water
as possible from the rice. 

• Place riced cauliflower in a large bowl, add the pomegranate seeds, chopped scallions, walnuts,
garlic, parsley and mint. 

• Zest and juice the one orange, place in a small bowl.  

• Make dressing by whisking the orange juice, zest, cumin, and black pepper. Pour the dressing over the
cauliflower mixture and toss well to combine. You can serve immediately, but I prefer to cover tightly
and place in the refrigerator for at least 1 hour as this will help flavors to develop.