Cauliflower Tabbouleh

2 Romaine Hearts, sliced down the middle and then 1/2″ slices across

1/2 Bag Frozen Riced Cauliflower*, thawed

1/2C Cherry Tomato, sliced in quarters

1/2 English Cucumber, small diced

10 Mint leaves, minced

1/4C Parsley, finely chopped

Juice from 1 Lemon

2TBSP Olive Oil

2TBSP Apple Cider Vinegar

Splash Sherry Vinegar

Salt and Pepper to taste


In a strainer drain excess liquid from the thawed cauliflower rice. In a bowl mix the romaine, tomato, cucumber, mint and cauliflower rice. Add the olive oil, ACV, lemon juice, sherry and salt and pepper and toss.

Add additional salt and lemon juice if needed.

Enjoy! Serves 4-5


*If using fresh cauliflower, add the cauliflower to a small pot and cover with salt water. Bring to a boil and cook for 3-4 minutes. Remove, strain and rinse with cold water. Add to the salad mixture.