Cauliflower Tabbouleh (no overt fat version)

Tabbouleh with Cauliflower Rice

1/2 lb. cauliflower florets, stems removed
2 small limes, juice of (or lemon)

Can serve in romaine heart leaves.  

2 oranges, juiced

1 fistful parsley leaves (some stems are fine)

6 fistfuls cilantro leaves (some stems are fine)

15 small mint leaves

2 stalks celery

2 med. cucumber

1 med. red pepper

4 thin slices serrano pepper, diced - optional

1 tbsp. dulse flakes, or to taste
8 green onions, whites and pale green, sliced
4 tomatoes, cubed


Put everything into food processor except dulse, tomatoes, and green onions.  Pulse for about 1 minute until cauliflower looks like tiny bits of rice.  Squeeze lime over it and add freshly squeezed orange juice.  Add serrano, dulse flakes, and green onions.  Put microgreens or sprouts on top.  Put tomatoes on top.  

* Cinnamon is traditional in dish.  Might be nice addition - freshly grated from cinnamon stick.