Cauliflower Tabbouleh

Tabbouleh is a traditional Arabic salad, that originates from the mountains of Syria and Lebanon.
It is usually made of bulgur (sometimes replaced with couscous), parsley, mint, tomatoes, red onions, garlic, drizzled with lemon infused olive oil, and is a classic mezze dish (often served on romaine lettuce leaves).
Thanks to it’s fresh, cool and minty character I think of it as the perfect summer side dish…and it goes very well with just about any BBQ’ed meat (especially lamb)!

Since bulgur is wheat, it’s not for me (nor for you)…so what I bring to the table today is my wheat free version of the classic dish (which, if you ask me, works just as good).

(Serves 6-8)
• 2 medium sized Cauliflower heads.
• 1.5 cup (3.5 dl) finely cut (not chopped) flat-leaved Parsley, fresh.
• 0.5 cup (1 dl) finely cut (not chopped) Mint, fresh.
• 3 Tomatoes, diced.
• Sea Salt and crushed Black Pepper, to taste.
• 6 tbsp Extra Virgin Olive Oil.
• 3 tbsp Lemon Juice.
• 2 cloves of Garlic, minced.

How To:
Grate the cauliflower over the fine side of a grater. (Note: A food processor with a grater-blade will make life a lot easier…)

Pour the grated cauliflower into a large bowl, and carefully blend in the parsley, mint and tomato using two large spoons.

Season with sea salt and crushed black pepper as preferred.

Put the olive oil, lemon juice and minced garlic in a shaker and give it a few shakes.

Drizzle all the dressing over the salad, and give it a few tosses with the spoons.

Done, serve as a side, relax and enjoy!


Over the next two weeks, I’ll post the rest of the components (1, 2) I used to make the dish I served the Tabbouleh to this time (but, by all means, don’t wait until then to give this awesome side dish a try!) ;)

Have a great week now (…or in the spirit of the Tabbouleh; “May the sun always shine upon your path, and the most beautiful Lilies grow in your shadow“)!

(What?!! …mm, dunno, just though it had an Arabic ring to it. :)
Anyway…I kinda liked it so I think that’ll be my greeting for the week, haha! ;)


13 thoughts on “Cauliflower Tabbouleh

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  3. Oh my!! I love love and then REALLY love tabbouleh. Gonna try this recipe very soon. It is too good with chicken

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  7. “Since bulgur is wheat, it’s not for me (nor for you)” Actually, I have no problem with wheat, so yes, it is for me, thanks. I am just looking for ways to eat more veggies (and so should you) ;)

    • Hi Lynn!

      I base what I write on this blog on my own beliefs regarding health, and that grains do more harm than good is a cornerstone of those beliefs. Since the blog is heavily Paleo oriented I (now proven wrongly) assumed readers finding their way here share those beliefs, hence the choice of words.
      I have obviously offended you and for that I am truly sorry and I apologize, not for my beliefs but for making you feel criticized.
      I never meant to sound like I am having opinions about my reader’s life choices…doing that is just not in my interest, and honestly I’m busy enough maintaining my own.
      Clearly I underestimated my reader base, and I will remove that line from the post right away to prevent the unfortunate mishap from happening again in the future.

      I also want to take the moment to thank you for your comment. You made me realize I reach further than I thought I do, and to me that is absolutely amazing! :)

      Oh, and about the veggies; you’re definitely right! (and I do constantly look for new ways to put more vegetables on my plate) ;)

      Hope you’ll like the recipe if you do try it out!

      Best Regards
      // Peter

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