Cauliflower Tabbouleh with Roasted Chicken

Ingredients

• 1 head cauliflower
• 1.5 lbs skinless boneless chicken thighs
• 0.25 cup light olive oil
• 2 fruit lemon
• 0.5 cup fresh parsley
• 0.25 cup fresh mint
• 0.5 cup white onion
• 0.75 tsp sea salt
• 0.5 tsp white pepper
• 3 cloves garlic
• 2 sprigs fresh rosemary

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cut cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
3. 3In a bowl, toss chicken thighs with 2 tablespoons of olive oil, minced garlic, chopped rosemary, sea salt, and white pepper.
4. 4Arrange chicken thighs on a baking sheet and roast for 25-30 minutes, or until cooked through and slightly browned.
5. 5While chicken is roasting, prepare the tabbouleh. Finely chop parsley and mint.
6. 6In a large bowl, combine riced cauliflower, chopped parsley, chopped mint, and finely diced white onion.
7. 7In a small bowl, whisk together the remaining 2 tablespoons of olive oil, juice of 2 lemons, sea salt, and white pepper.
8. 8Pour the dressing over the cauliflower mixture and toss gently to combine.
9. 9Once the chicken is cooked, let it rest for a few minutes before slicing.
10. 10Serve the cauliflower tabbouleh in bowls, topped with sliced roasted chicken thighs.