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 this salad to another level.
Tabbouleh is traditionally made with couscous or bulgur. This Paleo version is grain-free, using finely chopped cauliflower instead. It’s crunchier and way more flavorful.
Ingredients
- 1/2 head cauliflower
- 1 large cucumber diced
- 2 large tomatoes diced
- 1-2 green onions finely chopped
- 1 cup green or red pepper diced
- 1 cup parsley finely chopped
- 3 garlic cloves minced
- 4 tablespoons olive oil
- 1 lemon juiced
- 1/2 tsp sea salt
- Black pepper
Instructions
- 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.
