CAULIFLOWER RICE TABBOULEH SALAD ENJOY DAN:

          CAULIFLOWER RICE TABBOULEH SALAD by CHEF DAN:

Serves 4

SALAD:

1 large head cauliflower leaves removed

12 cherry tomatoes, sliced

2-cups fresh parsley minced

1 cup fresh cilantro, minced

1 cucumber, diced

2-4 scallions, bias-sliced into 1/2-inch lengths

2 tablespoons chia seeds

DRESSING:

1/3-cup red wine vinegar

2 tablespoon flax seeds

1/4-teaspoon crushed red pepper flakes

1 teaspoon maple syrup

Sea salt & Seasoned Pepper Medley to taste

DIRECTIONS:
1. in a food processor with grater blade attached.

2. Drop cauliflower florets into the machine to grate.

3. Scoop into a salad bowl, discard leftover stem pieces.

4. Stir in reaming vegetables and seeds.

5. Whisk together the dressing into a Mason jar, and shake vigorously.

6. Pour onto salad and toss to combine, adjusting salt & pepper to taste.

7. Just before serving sprinkle with flax seeds.

ENJOY DAN:                                                PLANT SEEDS & SING SONGS!!