Gluten Free Cauliflower Tabouli

Like everyone else, I suppose, I've been cooking and baking more during our French confinement. I've been revisiting some of my favorite recipes and trying new ones. This Gluten Free Cauliflower Tabouli recipe is one of my favorites; with packaged cauliflower rice it's a snap to prepare. Protein rich chickpeas make it a delicious vegetarian main dish, or a healthy side dish.

I have no idea of the exact metric weight of what I use, so I've used American measures to approximate. Adjust ingredients to suit your taste. For more flavor I recommend fresh parsley and mint, but in a pinch, dried will do.

GLUTEN FREE CAULIFLOWER TABOULI

1 medium sized fresh cauliflower or about 3 & 1/4 cups of prepared cauliflower rice
Apx. two cups of cherry tomatoes quartered
Apx. 1/2 cup of canned chickpeas drained (small can)
1 tablespoon of lemon juice
Apx. 1/4 cup of chopped green or red onions, whichever you prefer
2 gloves of garlic minced
Apx. 1/4 cup of minced fresh parsley or 1 generous tablespoon dried
Apx. 1/4 cup of minced fresh mint or 1 tablespoon dried.
Apx. 1/2 cup of Corinthe raisins
A good 1/4 cup of slivered almonds
Apx. 6 tablespoons of very good olive oil
Salt & pepper to taste

1. Cut off fresh cauliflower florets and mince into rice size pieces or measure out the prepared cauliflower rice. Place in large mixing bowl.

2. Add the other ingredients to the bowl, stir it all together, cover and try to let it sit overnight in the frig before serving. If you find resistance difficult, try and give it at least an hour in the frig to cool down first.

Here's a little trick to easily mince your mint. Using herb scissors, cut vertically just to the primary vein of the leaf on both sides, then do a horizontal cut on each side of the vein. You get a bunch of nice little pieces that way and avoid the stalky bit I find hard to digest.

Enjoy!