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.
- 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
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.