Tabbouleh Flower

INGREDIENTS:

½ cup medium cauliflower, shredded in food processor (not too much)

1 cup chopped or sliced tomatoes

3 cups finely chopped fresh parsley

1/3 cup finely chopped red onion

5 fresh mint leaves, finely chopped

1 ½ tsp. sea salt

1/8 tsp. ground black pepper

3 tbsp. freshly squeezed lemon juice

1 tbsp. olive oil

1 clove garlic, chopped

DIRECTIONS:

In a salad bowl, combine all ingredients. Keeps up to 5 days in the refrigerator in an air tight container