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.