Who needs Bulgur Wheat when you have the oh so versatile cauliflower? The magic in Tabbouleh lies in the fresh herbs and seasoning, not the grains, so it isn’t something you should go without enjoying. Works great with Moroccan style chicken or lamb.
Paleo Tabbouleh
A fresh and herbaceous salad that substitutes bulgur wheat with versatile cauliflower, making it perfect for a paleo diet. This paleo tabbouleh is packed with fresh herbs and seasoned to perfection. It pairs wonderfully with Moroccan-style chicken or lamb.
Servings: 4 Serves
Calories: 100kcal
Cost: $15
Equipment
- Food processor
- Large Bowl
Ingredients
- 1 cauliflower leaves removed
- 2 large handfuls fresh parsley
- 1 large handful fresh mint
- 1 red onion
- 15-20 ripe cherry tomatoes
- Sea salt and black pepper
- Olive oil to taste
- Red wine vinegar to taste
Instructions
- Prepare the Cauliflower: Add the cauliflower florets to the food processor, just as if you were making cauliflower rice. Lightly process until it forms light and fluffy ‘grains.’
- Chop the Vegetables: Finely chop the parsley, mint, red onion, and cherry tomatoes, and add to a large bowl.
- Combine Ingredients: Pour in the processed cauliflower and mix really well. Season generously with sea salt and black pepper, and drizzle with olive oil and red wine vinegar to serve.
- Serve: Enjoy as a side dish with Moroccan-style chicken or lamb.
Notes
- Adjust the amount of red wine vinegar and olive oil to your taste preference.
- For extra flavour, add a squeeze of lemon juice.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
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made this last night – so easy, i couldnt believe how easily the cauliflower crumbed into fine bits, as well as how well it disguised itself as the couscous/bulgur in a ‘normal' tabouleh! It also kept really well overnight for my lunch the next day!
A closer version to a Lebanese style Tabouleh is to just leave out the burghal and not replace it with anything. Also instead of adding vinegar (which is not really used in Tabouleh) just add lemon juice. My sister is Coeliac and my mother, of Lebanese descent, has been doing this for years and visitors from Lebanon have not even noticed the difference.