I haven’t tried this recipe, but I think there are plenty of people out there who would love it. Replacing the Bulgar wheat with toasted cauliflower is a great
idea. I will definitely be trying this recipe out soon! Another great recipe idea from this site.
1 head raw cauliflower
1/2 tablespoon coconut oil, melted
2 Lebanese cucumbers
4 ripe tomatoes
4 cups curly parsley leaves (about 2 bunches)
1 cup fresh mint leaves
6 spring onions
1/3 cup lemon juice (about 3 lemons)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
zest of 1 lemon
1/2 cup extra-virgin olive oil
Preheat the oven to 220 C. Cover a two large baking sheets with parchment paper. Use a food processor to “rice” the cauliflower:
Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice.
This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding. In a large bowl, toss the cauliflower rice with the melted coconut oil,
then divide the cauliflower between the baking sheets. Spread it into a single layer so it can toast in the oven, and bake for 20 minutes or so, checking at 15 to make sure
it’s getting golden but not burning.
Cut the cucumber and tomatoes into 1/4-inch cubes, place in a colander, sprinkle generously with salt, and let the vegetables “sweat” out their excess moisture while the cauliflower is in the oven.
Wash the parsley then either pat dry (with paper towels or a clean dish towel) or spin in a salad spinner. Repeat with the mint. When the herbs are clean and dry, use a sharp knife
and finely chop them. Place the herbs in a large mixing bowl.
Trim the spring onions and slice them very, very thin so they’re almost shaved. Add to the parsley.
When the cauliflower is toasted, remove from the oven and allow to cool. While it’s cooling, drain the cucumbers and tomatoes of the released liquid, then add the vegetables to the parsley.
Toss to combine
In a small bowl, use a fork to mix the lemon juice, salt, pepper, and lemon zest. Slowly drizzle in the olive oil while you continue to mix with the fork.
Then pour the dressing over the vegetables and toss gently, but with purpose, until all the ingredients are coated. Cover and refrigerate for at least an hour so the flavours can blend.
This keeps well refrigerated for up to 2 days.