This recipe provides a twist to the traditional Lebanese dish Tabbouleh to make it a Paleo friendly delight. Traditionally Tabbouleh contains bulgar wheat but I have replaced this with cauliflower rice; it makes a great substitution and is very similar in texture to the original dish. I also like to top my Tabbouleh with pomegranate seeds for an extra bit of crunch and burst of flavour.
Tabbouleh is all about the herbs and they should be the dominant feature of the dish. It creates a beautiful fresh and vibrant flavour that works perfectly as either a side dish or with some chicken or fish as a main course. It is the perfect Paleo side dish to have at a BBQ as the fresh and light flavours will cut through the richness of the meat and clean your palate.
A few things to note…
The Tabbouleh is seasoned with just olive oil and lemon juice. I have recommended 2 tbsp olive oil and the juice of 3 lemons in the recipe but you should add this gradually so that the correct quantities are added to your taste. If you would like some extra zestiness then add the grated zest of a lemon in addition to the lemon juice. I would avoid adding salt to this dish as it can draw the water out of the ingredients and make it soggy. You want it to be fresh and light and full of flavour.
As the herbs are the dominant feature of this dish I add the cauliflower rice in sections so it does not end up being the main ingredient. If there is any cauliflower rice leftover I just keep this in the fridge and add to salads for lunch during the week or you could use it to create an egg fried rice dish. See our recipe for Special Egg Fried Rice.
Servings: 3 – 4
Preparation Time: 15 minutes
1/2 cauliflower head, in florets
1/2 red onion, finely chopped
1/4 cucumber, finely chopped
1/2 punnet cherry tomatoes, finely chopped
50g fresh parsley, chopped
20g mint, chopped
2 tbsp extra virgin olive oil
3 lemons, juice only
1. Blitz the cauliflower florets into a grain like texture.
2. Heat the oil in a large frying pan and add the cauliflower.
3. Add a good pinch of salt and cook for 5- 6 minutes until soft.
4. Place the cooked cauliflower on one side and allow it to cool.
5. Prepare all the chopped ingredients and place into a large bowl.
6. Add the cauliflower (once cooled) to taste and mix together well.
7. Add the olive oil and the lemon juice to taste.
8. Sprinkle pomegranate seeds over the top and serve.
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