Cauliflower Tabbouleh

Name: Cauliflower Tabbouleh
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 head cauliflower, cut into florets; 473 milliliters diced celery, about 5 stalks; 1 teaspoons cinnamon; 1 teaspoons cumin; 2 Tbsps chopped fresh mint leaves; 6 servings Kosher salt for cooking cauliflower; 59 milliliters fresh lemon juice; 59 milliliters chopped parsley leaves; 1 teaspoons freshly ground black pepper or to taste; 1 large Seeds from pomegranate, about 1 1/3 cups; 1 teaspoons sea salt; 118 milliliters finely diced red onion or shallot (you can soak in ice water for 15 minutes to take the raw edge off); 118 milliliters unrefined, cold-pressed, extra-virgin olive oil

Need a gluten free, primal, and whole 30 side dish? Cauliflower Tabbouleh could be an outstanding recipe to try. This recipe makes 6 servings with 67 calories, 3g of protein, and 1g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of middl eastern food. A mixture of pepper or, mint leaves, seeds from 1 pomegranate, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.