Paleo Tabbouleh bulgar wheat free recipe dinner lunch-min

Recipe: Paleo Tabbouleh

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 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 and red wine vinegar, to taste

Paleo Tabbouleh How To:

1) 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.’

2) Finely chop the herbs, red onion and cherry tomatoes, and add to a large bowl. Pour in the cauliflower and mix really well. Season generously with salt and pepper, and drizzle with olive oil and red wine vinegar to serve. Easy as that!

Paleo Tabbouleh bulgar wheat free recipe dinner lunch-min

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2 replies
  1. sian
    sian says:

    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!

  2. Dianna Georges
    Dianna Georges says:

    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.


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