A gluten-free version of our beloved Lebanese tabbouleh: Cauliflower Couscous. An extraordinary way to add in more veggies into your diet and spice them up in a delicious way.
flat parsley leaves
(about 3 Tbsp lemon juice)
Break up cauliflower into medium-sized florets, wash, drain and grate.
Preheat a large pan over medium heat.
Wash, deseed and dice cucumber. Wash and dice grape tomatoes.
Wash, destalk and chop parsley and mint.
Add olive oil to preheated pan and then fry cauliflower rice in it for 3-6 minutes until desired softness.
Add all ingredients to a big bowl, squeeze lemon juice on top, season with salt and pepper and give it a quick stir to combine.