Cauliflower Tabbouleh Salad

 Cauliflower is all the rage today.  Roast it, puree it instead of potatoes, use it as a crust for pizza.  Here's another way to use cauliflower, which I recently discovered, and maybe the best use of the vegetable yet.  Use it in place of bulgar wheat to make tabbouleh salad.  It's fantastic.  One of my favorite dinners is a Mediterranean dinner with tabbouleh salad, hummus, tzadiki, falafel, and pita.  Try this salad next time you want a light, yet tangy and refreshing salad.

                                                  Cauliflower Tabbouleh Salad

1 pound riced cauliflower (I buy the packaged riced cauliflower for convenience)

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

1/2 cup flat leafed parsley

1/4 cup olive oil

6 scallions, chopped

4 Persian cucumbers, chopped

3 radishes, thinly sliced

1 lemon, juiced (or about 1/4 cup lemon juice)

1/2 cup red onion, chopped, salt and pepper

red pepper flakes to taste (not too much)

Put the riced cauliflower in a pan with a little olive oil, and cook for about three minutes, just to soften

Mix the cauliflower with all the other ingredients.  Make it in advance to give flavors a chance to meld. 

Enjoy as a side salad, or include in a medly of Mediterranean  salads with pita. Either way, enjoy.