Name: Raw Cauliflower Low Carb Tabouli Inspired Salad
Ingredients: 1/2 head cauliflower (large!); 1 bunch fresh parsley; 1/2 package grape tomatoes (approx 1 cup); 1/2 red bell pepper (or which ever color is your favorite); juice of half a lemon (Juice of 1/2 lemon - and a little of the zest if you can); 1/2 tsp mineral salt or sea salt (I love the pink Himilayan mineral salt. Quantity is just a suggestion); 3 green onions (Use super fresh green onions, the tops and the white parts); 1 T olive oil (Or maybe a little more...); 1/2 tsp fresh cracked black pepper (or more if you wish)

A low carb, raw, and tasty version of a tabouli inspired salad!

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Raw Cauliflower Low Carb Tabouli Inspired Salad

A low carb, raw, and tasty version of a tabouli inspired salad!

Course: Side Dish

Cuisine: Middle-Eastern inspired, raw food

Keyword: dinner salad, fancy vegetables, low carb, tabouli

Ingredients

1/2 head cauliflower large!
1 bunch fresh parsley
1/2 package grape tomatoes approx 1 cup
1/2 red bell pepper or which ever color is your favorite
juice of half a lemon Juice of 1/2 lemon - and a little of the zest if you can
1/2 tsp mineral salt or sea salt I love the pink Himilayan mineral salt. Quantity is just a suggestion
3 green onions Use super fresh green onions, the tops and the white parts
1 T olive oil Or maybe a little more...
1/2 tsp fresh cracked black pepper or more if you wish

Instructions

I never was all that crazy about bulgur wheat anyway... and the cauliflower makes this delicious! You don't even have to cook it - chopped small and marinating in lemon juice does just fine, and there's no cauliflower smell that way too! Win-win!
Some may disagree, but I feel like what makes this salad work is how the veggies are chopped. For the cauliflower I'd recommend either using a shred blade on a mandolin (that's what I used this time - my old trusty Benriner, though I can also fully recommend the Borner V-Slicer.) Another alternative is to use the chop blade in your food processor, but be sure to work in batches and only use a few pulses, it's easy to end up with cauliflower sand if you chop it too much.
Add the chopped cauliflower to a large bowl, then mince the fresh parsley (leaves only) and add that too. You don't have to but I think that the salad really shines if you cut the grape tomatoes into 4ths or even 6ths and mince the red bell pepper as small as you can. Similarly mince the green onions--green tops and the spicy white parts too and add everything to the bowl.
Drizzle the lemon juice (and zest if you have a little) and olive oil on top, then sprinkle on the salt and black pepper. Mix well then cover and let marinate in the refrigerator for about an hour (if you can wait that long).
Before serving, mix well again and adjust the seasoning with salt and pepper if you like.