A twist of the classical Lebanese dish, this paleo tabbouleh (or tabouli – potato, potaaato) uses no grains at all. Fresh and healthy, we’re using cauliflower instead of bulgar.
Tabbouleh make for great leftovers because the flavors really come together overnight in your refrigerator, making it an easy and delicious lunch the next day at the office.
We keep it simple, but if you want to up the ante, add Lebanese seven spice to take it to another level.
Paleo Tabbouleh
YIELD: 4
PREP: COOK: TOTAL TIME:
Tabbouleh is traditionally made with couscous or bulgur. This Paleo version uses finely chopped cauliflower. It’s crunchier and way more flavorful.
What You Need:
1/2 head cauliflower1 large cucumber, diced2 large tomatoes, diced1-2 green onions, finely chopped1cup green or red pepper, diced1 cup parsley, finely chopped3 garlic cloves, minced4 tablespoons olive oil1 lemon, juiced1/2 tsp sea saltBlack pepper
What to Do:
- Cut the cauliflower into florets. Put florets in a food processor and pulse until cauliflower looks like coarse rice grains.
- To make the tabbouleh, in a large bowl combine the tomatoes, cucumber, onion, cooled cauliflower “rice”, and parsley.
- To season, mix in the olive oil, lemon juice, garlic, salt, and pepper, and gently toss until well-combined.
- Allow to marinate at least 15 minutes before serving.
Paleo Tabbouleh was last modified: August 3rd, 2015 by