Cauliflower Tabouleh with Lemon Tahini Dressing

My obsession with Israeli food continues with this delicious, grain-free summer salad! I LOVE tabouleh, but I’m making a more conscious effort to eat less grains and more veggies. This does the trick! I love grilling a simple piece of fish and serving it on top of this salad.

1 yellow pepper, seeded and diced

1 red pepper, seeded and diced

1 cucumber, seeded and diced

1 pint of cherry tomatoes cut in half or 3 tomatoes, diced small

2 bags (8 ounce bags) of fresh cauliflower rice or one head cauliflower, trimmed

1/2 cup basil, chopped

1/4 cup fresh mint, chopped

Lemon Tahini Dressing

2 cloves garlic, minced

1/4 cup fresh lemon juice

1 cup tahini

hot water

salt and pepper

Make the dressing by blending garlic and lemon juice. While food processor is running, add tahini and then olive oil. Dilute with hot water until desired thickness. (should pour like syrup)

Combine all salad ingredients in mixing bowl and add the dressing. Season with salt and pepper.

If you are using a head of cauliflower, cut out the core and pulse in food processor until it resembles rice!

What are you favorite Summer salads? If you make this one, let me know how it turns out! Enjoy.