Tabbouleh is a dish that I had not heard of until I moved to the east coast a few years ago. The Middle Eastern salad is traditionally made with bulgur wheat instead of riced cauliflower. But the real star of the recipe is parsley. If you ever have a surplus of flat-leaf parsley, this is definitely the recipe to use it for. And if you are not a fan of the half cup of cilantro that is also called for, you can substitute mint into the recipe in its place. There are many different variations of tabbouleh, so feel free to experiment.
Actually, the item that requires the most time in this recipe is probably chopping up the parsley and cilantro. The easiest way to chop so many herbs quickly is to place the leaves in a tall glass and use a kitchen scissors to cut them. The leaves are confined to a small area so it is easier for the scissors to finely chop them.
This refreshing dish would be perfect for spring. You can tell it’s really healthy just by looking at it. And it’s also delicious. The light dressing adds a tangy note to the crunchy veggies. The dish tastes even better after sitting for an hour in the refrigerator, allowing the flavors to develop.
- 1 head of cauliflower, de-stemmed and coarsely chopped
- 1 pint cherry tomatoes, halved
- 1 1/2 cups fresh parsley, chopped
- 1/2 cup cilantro, chopped
- 4 stalks celery, finely chopped
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- For the dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp maple syrup
- Pinch of salt
- Place the cauliflower into a food processor and pulse until it resembles traditional rice, like a coarse meal. Place into a large bowl, scraping down the sides with a spatula.
- Add the tomatoes, parsley, cilantro, celery, and green onions into the bowl. In a separate bowl stir together the ingredients for the dressing and then pour onto the cauliflower mixture. Toss well to combine. Adjust salt and pepper to taste. Refrigerate for 30 minutes before serving.
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