Serve with hummus, falafel, and olives as a Mediterranean spread or filling for lettuce wraps.
1. In a bowl, combine cucumber, shallot, tomatoes, pistachios, seeds, parsley, and mint.
2. Make cauliflower rice:
(a) Place in a food processor, pulse until it looks like rice grains.
3. Stir into the tabbouleh mixture.
Serves 8
A. Tabbouleh:
1 organic cucumber, diced into small pieces
1 minced shallot or onion
1 cup (225 g) diced organic tomatoes
⅓ cup (75 g) unsalted organic pistachios
¾ cup (170 g) raw, organic hemp or chia seeds
1 bunch of organic chopped parsley
fresh chopped mint
½ head of organic cauliflower, cored and cut in evenly sized pieces
2. Make cauliflower rice:
(a) Place in a food processor, pulse until it looks like rice grains.
3. Stir into the tabbouleh mixture.
B. Dressing:
juice of 2 organic lemons
½ tsp. (2,25 ml) ground allspice (= ¼ tsp./1,25 ml cinnamon and ½ tsp./2,25 ground cloves)
pinch of black pepper
⅓ cup (80 ml) olive oil
1. In a bowl, whisk together the lemon juice, allspice, and pepper.
2. Slowly add the oil, whisking until emulsified (liquids come together).
C. Pour the dressing over the tabbouleh, mixture and toss to coat.
