Paleo Tabbouleh

By Aysha DanielsThis has been an experiment has been one I’ve been meaning to try for a while. Tabbouleh is something I’ve always enjoyed (usually with the presence of hummus). I decided I just wasn’t going to have it since it requires bulgur wheat. Well…turns out cauliflower comes through once again and makes a pretty decent substitute in this dish.

Try it and let me know what you think. This dish makes a LOT so feel free to half it if you can’t eat it within the week. Like any salad, the herbs will eventually wilt and get soggy and that’s just no bueno. 🙂

  • 1 head raw cauliflower
  • 1/2 tablespoon coconut oil, melted
  • 2 seedless cucumbers
  • 4 ripe tomatoes
  • 4 cups curly parsley leaves (about 2 bunches)
  • 1 cup fresh mint leaves
  • 6 scallions
  • 1/3 cup lemon juice (about 3 lemons)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/2 teaspoon Lebanese seven-spice blend (optional – recipe here)
  • 1/2 cup extra-virgin olive oil

Preheat the oven to 400. Cover a two large baking sheets with parchment paper. Use a food processor to “rice” the cauliflower.  In a large bowl, toss the cauliflower rice with the melted coconut oil, then divide the cauliflower between the baking sheets. Spread it into a single layer so it can toast in the oven, and bake for 20 minutes or so, checking at 15 to make sure it’s getting golden but not burning.

Cut the cucumber and tomatoes into 1/4-inch dice, place in a colander, sprinkle generously with salt, and let the vegetables “sweat” out their excess moisture while the cauliflower is in the oven. Wash the parsley then pat dry (with paper towels or a clean dish towel). Repeat with the mint. When the herbs are clean and dry, use a sharp knife — not the food processor — to finely chop them. Place the herbs in a large mixing bowl.

Trim the scallions and slice them very, very thin so they’re almost shaved. Add to the parsley.

When the cauliflower is toasted, remove from the oven and allow to cool. While it’s cooling, drain the cucumbers and tomatoes of the released liquid, then add the vegetables to the parsley. Toss with a rubber scraper to combine.

In a small bowl, use a fork to mix the lemon juice, salt, pepper, lemon zest, and Lebanese seven-spice blend. Slowly drizzle in the olive oil while you continue to mix with the fork. Then pour the dressing over the vegetables and toss gently, but with purpose, until all the ingredients are coated. Cover and refrigerate for at least an hour so the flavors can blend.


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