The secret to this grain-free tabbouleh salad is to use riced cauliflower instead of the usual bulgar. Otherwise, expect the herbal freshness of traditional tabbouleh with copious amounts of parsley and mint. Cherry tomatoes add some sweetness, color, and a fruity note.

These days, you can usually find riced cauliflower in the grocery store, but if you have to make it yourself, place cauliflower florets in a food processor and pulse until you achieve rice-sized pieces. You can even hand grate the cauliflower on a box grater.

The fresh herbs in the recipe provide an extra boost for your immune system full of antioxidants. Parsely is rich in vitamin A, C and K. Mint is anti-inflammatory and keeps mucus at bay as well as has antiviral and antimicrobial properties. Dill is a great source of fiber and folate which is essential for our cell functions.

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

2 tablespoons avocado oil (use code TRAILTOHEALTH for 10% off)
3 cups riced cauliflower (1 head)
½ cup olive oil (use code TRAILTOHEALTH for 10% off)
¼ cup chopped fresh mint
2 tablespoons chopped fresh dill
1 teaspoon garlic powder
1 teaspoon onion powder
zest of 1 lemon
1 lemon, juiced
1 teaspoon salt
1 bunch parsley, roughly chopped
2 cucumbers, diced (not peeled)
2 cups quartered cherry tomatoes

Directions

1. Heat the avocado oil in a saucepan set over medium heat. Add the riced cauliflower and cook until slightly translucent and starts to slightly brown. Remove and allow to cool.

2. In a small bowl, whisk the olive oil with the mint, dill, garlic powder, onion powder, lemon zest, lemon juice, and salt.

3. Stir the cauliflower rice with the cucumbers, cherry tomatoes, parsley and dressing. Serve immediately or refrigerate until ready to enjoy. This pairs perfectly with grilled meat or fish or as a lighter lunch on its own.