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Eat Mediterranean Food

. Join us on a journey as we explore the bold and bright flavors of the Mediterranean region with gourmet recipes, cooking tips, and information on the healthiest diet and lifestyle.

  • Appetizers, Mezze, and Small plates
  • BBQ recipes
  • Breakfast
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  • Entree
  • Salads
  • Sauces and Dips
  • Side Dish
  • Snacks and Treats

August 4, 2016, By //  by Sonia Leave a Comment

Cauliflower Tabbouleh (Grain Free)

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Cauliflower tabbouleh is a grain free version of the classic tabbouleh salad.
Tabbouleh or Tabouli is a Middle Eastern salad, which is typically made with bulgur (cracked wheat), parsley, mint, tomato and lemon.  It is typically served as part of a mezze (metzea) appetizer assortment, and it can be perfect in the summer as a side or a vegetarian main course. The parsley, mint and lemon combination make this dish refreshing and invigorating.

Cauliflower Tabbouleh - Grain Free

I always loved tabbouleh and used to enjoy it often when I used to eat grains. Since I changed my diet, I had to come up with an alternative version without the wheat bulgur. As I was experimenting with riced cauliflower, I came up with the idea to try substituting cauliflower rice for the cracked wheat!

The cauliflower is riced in the food processor using the blades attachment. I had to use the pulse button several times in short intervals in order to get a fine “grain” similar to the size of the couscous, and not a cauliflower paste.

Making Riced Cauliflower

Then I sautéd the cauliflower, for about 10 minutes, with two tablespoons of olive oil to evaporate some of its water and get cooked to yield a more tender texture similar to that of the bulgur in the original recipe.

I had to let the cauliflower couscous cools down, close to room temperature so that the parsley and mint do not wilt. Then I added the rest of the ingredients, except the tomato, and mixed to distribute. Last, I folded the diced tomatoes. At that moment, I tasted the tabbouleh, and I could clearly identify the distinct flavor of the cauliflower. I was kind of disappointed though. The result was tasty but not what I expected. Well…. I covered the bowl and let it rest in the refrigerator for about one hour to chill.

Cauliflower Tabbouleh - Grain Free

When I tasted again, I noticed that the flavors combined together and developed the characteristic taste of the tabbouleh. What a wonderful surprise for my taste buds! The taste is a bit different but it as close to the original it can get — I could barely taste the cauliflower. Actually, many of my guests, that night, did not notice the difference. They were surprised when I informed them that I used riced cauliflower instead of bulgur.

Since then, the cauliflower tabbouleh has become a staple in our summer cooking and entertaining and I have been looking forward to sharing this recipe.

Cauliflower Tabbouleh - Grain Free

Cauliflower Tabbouleh (Grain Free)

Sonia Skounaki for Primal Mediterranean Gourmet
No ratings yet
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine Mediterranean Recipes
Servings 8

Ingredients
  

  • 4 cups of cauliflower couscous
  • 1/4 plus 2 tbsp extra virgin olive oil
  • 1 cup parsley minced
  • 1/2 cup mint minced
  • 2 scallions thinly sliced or 1 shallot finely chopped
  • 2 roma tomatoes diced
  • 1 lemon juiced or more to taste
  • salt and freshly ground pepper

Instructions
 

  • In a large frying pan or sauté pan, heat the 2 tbsp of olive oil over medium high heat.
  • Add the cauliflower couscous and sauté for 10 minutes until the cauliflower is tender and some of its water has evaporated.
  • Spread the cauliflower couscous to a rimmed cookie sheet and let cool.
  • Meanwhile, chop the herbs and the vegetables.
  • Transfer the cauliflower couscous to a large mixing bowl.
  • Add the herbs, the scallions (or shallot) and lemon juice with the remaining olive oil and season with salt and pepper to taste.
  • Add the diced tomatoes and fold gently to distribute the tomatoes evenly.
  • Refrigerate for about 1 hour before serving.

Notes

To make ahead: The cauliflower couscous and the vegetables and herbs can be prepared one day ahead. Store separately and mix the day it will be served.

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Mention @eatfoodmed or tag #eatfoodmed!

Related

Filed Under: Appetizers, Mezze, and Small plates, Dairy-Free, Gluten-Free, Lenten Recipes, Mediterranean Recipes, Middle Eastern Recipes, Paleo, Recipes, Salads, Side Dish, Vegetarian, Whole30 Tagged With: Clean Eating, Cucumber, Healthy, Metzea, Meze, Mezze, Tomato

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