2 cups of flat-leaf parsley, finely chopped (approx. 3 bunches)
½ cup of mint, finely chopped
1 Persian cucumber, chopped (the normal kind in Israel)
1 cup cherry tomatoes, quartered
½ small white onion, chopped
¼ cup quality extra virgin olive oil
3 Tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon cumin
Method
For the cauliflower rice:
Cut the cauliflower in half. Cut out the hard core. Cut into pieces that fit in the magimix.
Place pieces in magimix. Pulse about 5 times or until pieces are the size of rice. You can also use a hand grater for this step.
Transfer the cauliflower rice to a microwavable bowl. Microwave for 2 1/2 mins. This leaves the cauliflower rice with a little crunch- which we love for tabbouleh salad! If you want the cauliflower rice to taste more like actual rice, microwave for 3 minutes.
For the salad:
Add everything to a bowl and mix.
Tips:
Fresh parsley should be the main ingredient in the salad. Make sure the parsley and mint are dry before adding to the salad.
