Ingredients
- 3 cups riced cauliflower (325 grams)
- 1 on the vine tomato
- 1/2 cucumber, diced
- 1/2 teaspoon salt
- 1/2 cup parsley leaves (as little stem as possible), firmly packed
- 1/4 cup mint leaves, firmly packed
- 1 green onion
- 1 tablespoon fresh garlic, minced
- 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
Instructions
- Place cauliflower in a large, microwave-safe bowl. Cover and microwave for 3 minutes. Stir and then microwave for another 3 minutes. Pour onto a clean kitchen towel and let cool for 5 to 7 minutes
- Once cool, wring as much water as you can out of the cauliflower. Then transfer cauliflower into a large bowl.
- Slice the tomato in quarters. Scrape out the watery insides and discard (if you use them, the salad is watery) and dice up the thick remaining parts. Add to the bowl, along with the cucumber and salt. Stir until well mixed.
- Place the parsley and mint in a small food processor and process until the leaves are very finely chopped. Stir into the cauliflower mixture.
- Slice just the green parts of the green onion very thinly and stir it into the cauliflower, along with the garlic.
- Place the lemon juice into a small bowl. While constantly whisking, stream in the olive oil and whisk until thickened and well mixed. Pour over the cauliflower and mix well.
- Cover and refrigerate for at least 1 hour before serving.
