Cauli Tabbouleh With Mint & Pomegranate

Serving:  2-4

Prep time: 7 minutes

Ingredients: 

Salad

2 cups frozen cauliflower rice, thawed

2 cups arugula

1 shallot, roughly chopped

1/2 red chili pepper, roughly chopped

3 sprigs of fresh mint leaves, slightly torn

1 pomegranate

Dressing

1/2 cup extra virgin olive oil

1 Tbsp maple syrup

sea salt & fresh ground black pepper

 

Steps:

1. Add the arugula, shallot and chili pepper to a food processor and pulse until finely chopped.
   
   
2. Whisk together all of the dressing ingredients.
   
   
3. To assemble the salad, add the thawed cauliflower rice to a platter (tip: you can thaw it really quick by running hot water on it in a colander and draining on a towel until mostly dry), followed by the arugula mixture, pomegranate seeds, and mint leaves.
   
   
4. Pour over the dressing and toss until combined. Adjust seasoning with salt and pepper if needed.