A vibrant and nutritious Tabbouleh salad packed with diced cucumbers, tomatoes, cauliflower rice, sea salt, and fresh herbs. This gluten-free version uses cauliflower instead of bulgur to make a refreshing and delicious dish.
1: Salt the diced cucumber and tomato first and let the mixture rest for at least 10 minutes to pull the water out, then strain.
2: Make sure your parsley and mint are completely dry after rinsing.
3: If using bulgur, prepare ½ cup before cooking. Otherwise, use the processed cauliflower rice.
4: Use a leaf separator to remove the stems from the parsley and mint to save time.
5: If you prefer, process the parsley and mint in a food processor instead of chopping by hand.
