Grain-Free Tabbouleh
DAIRY
FREE
NUT
FREE
PALEO
DIET
In this updated version of the traditional Lebanese salad, parsley adds good-for-you minerals and antioxidants. Substitute cauliflower for the usual bulgur for an interesting variation.
| Prep Time 20 minutes |
Cook Time 5 minutes |
Makes 8 to 10 cups |
Serving Size ⅓ cup |
INGREDIENTS
½ head cauliflower, florets only, chopped extremely finely with a knife or in a food processor
3 bunches fresh Italian flat-leaf parsley, finely chopped (about 2 cups)
½ cup fresh mint, finely chopped
2 medium tomatoes, cut into ¼-in. (.5cm) dice
½ medium cucumber, peeled, cored, seeded, and cut into ¼-in. (.5cm) dice
3 TB. olive oil
3 TB. fresh lemon juice
¾ tsp. sea salt
¼ tsp. black pepper
METHOD
1 In a small saucepan over high heat, bring 3 cups water to a boil. Reduce heat to medium-low, add cauliflower, and cook for 5 minutes.
2 Drain cauliflower in a fine-mesh strainer and transfer to a medium bowl.
3 Add Italian flat-leaf parsley, mint, tomatoes, cucumber, olive oil, lemon juice, sea salt, and black pepper, and mix well until combined. Serve immediately or refrigerate tightly covered for up to 1 week.
“After stage 2, consider roasting the cauliflower instead of boiling it. Toss finely diced or processed cauliflower with coconut oil or animal fat, season with 1 teaspoon sea salt, and roast on a baking sheet at 425°F (220°C) for 25 to 40 minutes, depending on how brown and crispy you want it.”