Cauliflower Tabbouleh

Serves 4

for the salad:

1 large cauliflower, leaves removed cone #2

1 pint (1.5 cups) grape or cherry tomatoes, sliced

1.5 cups fresh parsley, minced

1 & 1/4 cups finely chopped celery

1 cup cilantro, minced

2-4 green onions, thinly sliced 2 tablespoons hulled hemp seeds or sunflower

for the dressing:

1/3 cup apple cider vinegar

extra virgin olive oil – ¼ cup

1 teaspoon pure maple syrup (or other liquid sweetener)

1/4 teaspoon fine grain sea salt 

Chop Cauliflower with cone #2 with the saladmaster machine

 Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl.

Whisk together the dressing. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavors can develop a bit more. Just before serving, sprinkle with hemp seeds for added protein.