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Cauliflower Tabbouleh

YIELD: 6 servings

1 head cauliflower
4 tomatoes, cored and diced
2 cucumbers, deseeded and diced
1 cup chopped parsley
½ cup chopped cilantro
2 scallions, thinly sliced
¼ cup olive oil
3 Tbsps. lemon juice
3 Tbsps. lime juice
sea salt and black pepper, to taste

1. Using food processor or hand grater, grate entire head of cauliflower (stem and leaves omitted), so that it resembles quinoa or rice.
2. Place in large mixing bowl with tomatoes, cucumbers, parsley, cilantro and scallions.
3. In small bowl, whisk together olive oil, lemon juice and lime juice.
4. Add dressing to cauliflower and mix until coated. Season to taste with salt and pepper and serve. Can be made one day ahead and refrigerated. Bring to room temperature before serving.

Photo and recipe: University of Connecticut

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