1 small head purple cauliflower (chopped into florets)
1 small head yellow cauliflower (chopped into florets)
1 bunch italian parsley (finely chopped)
1 cup cherry tomatoes (halved)
extra virgin olive oil
fresh lemon juice
himalayan sea salt to taste
1-Place the raw purple cauliflower florets into your food processor and pulse a few times until the consistency of couscous.
2-Do the same with your yellow cauliflower florets and then with your carrot.
3-Transfer all to a large mixing bowl. Add your chopped parsley and tomatoes.
4-Season to taste with olive oil, lemon juice and sea salt.