I’m still collecting recipes for July 4th! This particular tabouleh is a Mediterranean masterpiece! If you’ve never tried sumac and za’atar, you are in for a treat — packed with phytonutrients and flavor, they make for a major mouth rush! If you don’t have any and you’re not inclined to go find some, then just substitute a teaspoon of thyme and don’t give it another second’s thought.

• 1 small head cauliflower
• 1/2 c. raw almonds
• 1 large bunch fresh mint
• 1 large bunch fresh flat leaf parsley
• 2 green onions
• 3 tomatoes
• 1 clove garlic, minced
• juice and zest of 1 organic lemon
• 1 Tbsp. sumac
• 1 Tbsp. za’atar
• 1 tsp. salt
• 1/2 tsp. black pepper

Cut cauliflower into little florets. Pulse in a food processor until it has the texture of cracked wheat. Place in large mixing bowl. Then pulse the almonds in the food processor until grainy, and add to cauliflower.

Chop up the mint, parsley, onions and tomatoes very finely. Mix into cauliflower and almonds.

In a small bowl, whisk together the garlic, lemon juice and zest, sumac, za’atar, salt and pepper. Pour over salad and toss gently to combine. Refrigerate for several hours to develop flavors. Thank you to The Healthy Foodie for this!

Serves 3-4