Cauliflower Tabbouleh

Recipe courtesy of Natural Gourmet Institute

Ingredients (serves 4):
1/2 cup plus 2 tbsp olive oil
1 small head cauliflower, florets minced
1/4 tsp sea salt
1 small red onion
2 cloves garlic, minced
3 tbsp red wine vinegar
1 cucumber, peeled and diced
1/2 pint cherry tomatoes, quartered
1 ounce mint, chopped
1 ounce parsley, chopped
Pinch of black pepper
2 ounces feta, crumbled (optional)

Directions:
1. Heat 2 tablespoons olive oil in a large skillet. Add cauliflower and ¼ teaspoon sea salt; sauté over medium heat until cauliflower is tender, about 7 minutes. Transfer to a bowl and stir in red onion and garlic. Set aside to cool slightly.
2. When cauliflower is still warm, stir in red wine vinegar and ½ cup extra virgin olive oil. Let cool completely.
3. Mix in cucumber, cherry tomatoes, mint, parsley and feta (if using). Season with salt and pepper to taste. Chill for 30 minutes before serving.