Tabouli (Tabbouleh) is a dish that I discovered later in life, about the same time I discovered hummus and my love for all things Mediterranean. The fresh salads, herbs and olives…oh my!
In my pre-Paleo days I made traditional tabouli, with bulgur wheat. But now, I make my Paleo Tabouli with a slight twist in order to make it gluten-free, Whole30 and Paleo! What is that twist you ask? Finely processed raw cauliflower of course! It makes for the perfect bulgur wheat substitute by adding both a bit of bulk and some texture…without effecting the overall taste of the dish.
I prefer to prep all of the ingredients by hand, with a good knife, but feel free to toss everything into your food processor, pulse a few times and done!
This dish is a bright (both in color and taste) addition to any dinner table…specially when paired with my Roasted Cauliflower Hummus and my Paleo Greek Lamb Meatballs.
The best part about my Paleo Tabouli is that it can be made ahead as it gets better with a bit of time in the refrigerator!
- 3 Cups curly parsley, stems removed, chopped
- 4 Large plum tomatoes, deseeded and small diced
- 1 Small bunch of scallions, finely chopped
- ¼+ Cup of raw cauliflower rice, very finely chopped/minced (I threw a few pieces of cauliflower into my food processor with the ‘S’ blade and puled until very fine).
- ½ Cup mint leaves, chopped
- Juice of 2 large lemons
- ¼ Cup of Olive Oil
- ½ Tsp garlic (more if you are a garlic lover)
- ½ Tsp salt
- Add all of the ingredients into a bowl and toss to coat.
- Let stand in the refrigerator for 1 hr before serving for best results.