Cauliflower Rice Tabbouleh

Recipe inspired by Blissful Basil

Who said that detoxing has to be boring?  I'm all about detoxing the body but enjoying the process - because if it isn't fun than you you aren't going to stick with it!

This revitalizing and raw cauliflower rice tabbouleh is packed full of antioxidant-rich cruciferous veggies, plant protein and amazing flavor.  Bonus points for being low in calories too!  It's also a great dish if you have a garden overflowing with basil, parsley and tomatoes ;)

Riced cauliflower, sun-dried tomatoes, fresh garden tomatoes, kale, parsley and basil come together in perfect harmony, topped with sesame seeds and a lemon tahini dressing.  Loaded with detoxifying veggies, this salad will help keep those pesky free radicals away, while keeping your belly happy and healthy all day long.

INGREDIENTS:
(Serves 4)

• 1 head of cauliflower, stemmed and cut into large pieces
• 2 cups finely chopped dino or lacinto kale, stemmed
• 2/3 cup dry-packed sun-dried tomatoes, chopped
• 1 medium fresh tomato, copped
• 1/4 cup finely chopped Italian parsley
• 1/4 cup chopped fresh basil
• 2 Tbsp sesame seeds
• 1/4 cup fresh lemon juice
• 1/4 cup raw tahini
• 1 garlic clove
• 1/4 cup water
• 1/2 teaspoon fine-grain sea salt or to taste

INSTRUCTIONS:

1. Add cauliflower florets to a food processor and pulse until a rice consistency.

2. Transfer the riced cauliflower to a large bowl, and add in the kale, sundried tomatoes, tomato, parsley, basil, and sesame seeds.

3. Make the dressing by adding the lemon juice, tahini, garlic, water, and sea salt to a food processor. Blend until smooth and creamy

4. Pour the dressing over the cauliflower mixture and toss to coat.

5. Serve and refrigerate leftovers