Gluten-Free Cauliflower Walnut Tabbouleh

Tangy, cool, and refreshing side dishes are just what we need to survive summer in Scottsdale, AZ and this dish is perfect.  I toasted cauliflower to replace quinoa or wheat berries in this recipe.  Although I love the taste of walnuts, pine nuts are delicious too.








Ingredients:
1/2 head of cauliflower, chopped
1 cup walnut pieces
2 tbps olive oil
1/2 medium Vidalia onion
1 cup parsley, larger stems removed
1/2 cup mint
1 English cucumber, peeled
1 cup grape tomatoes
1/3 cup fresh lemon juice
2 tbsp olive oil
Salt to taste

Directions:
In separate cookie sheets, coat cauliflower and walnuts in olive oil and roast at 450 degrees for 20 minutes or until cauliflower and walnuts turn golden brown. Pulse cauliflower, onions, parsley, and mint in food processor until ingredients are rice-size.  Finely chop tomatoes and cucumber and add to medium salad bowl.  Then add ingredients from food processor, lemon juice, olive oil, roasted walnuts, and salt to taste.  Mix thoroughly.  Refrigerate for at least 1 hour before serving.