Ingredients
- 100 g (3.5 oz) cauliflower florets
- 2 Tablespoons parsley, finely diced
- 3 mint leaves, finely diced
- 2 cherry tomatoes, diced (use 1/2 a small beet diced for AIP)
- 1 slice lemon diced
- 1 Tablespoon olive oil
- Salt and pepper to taste (omit pepper for AIP)
Recipe Description
DESCRIPTION: This dish is Paleo as well as low carb (ketogenic). It’s a great side dish to serve to help you eat more raw vegetables.
Tabouli (also called tabbouleh) is a light side dish (mezze) popular in Middle Eastern cuisines. It’s traditionally made using bulgur (a type of whole grain) or couscous along with tomatoes, parsley, mint, olive oil, lemon juice, and onion.
In this dish, I’ve replaced the grains (bulgur or couscous) with raw cauliflower florets that have been food processed into small pieces. This produces a texture that’s similar to couscous in texture and look. But I’ve kept most of the other traditional ingredients to produce a similar flavor.
To make an AIP (Paleo autoimmune protocol) version of this cauliflower tabouli salad that’s nightshade-free, just switch the diced tomatoes for diced beets. If you have trouble find beets, then radishes can be used instead.
Recipe Directions
- Food process the cauliflower florets to form a couscous like texture. Make sure the florets and the food processor is dry to prevent a mash from forming instead.
- Mix the food processed cauliflower florets with the finely diced herbs, tomatoes, lemon slice, olive oil, and salt and pepper to taste.
