• Grain-Free Tabbouleh Recipe

    This Grain-Free Tabbouleh Recipe is perfect as a summery side dish or to bring to a cookout!

    Grain-Free Tabbouleh Recipe | StupidEasyPaleo.com

     

    I love the flavors of tabbouleh – a Middle Eastern cold salad that’s traditionally made with a base of bulgar wheat – but I haven’t made it in years.

    The freshness of the mint and parsley, the crunch of the cucumber, the savory flavor of the tomato, the zing from the lemon…it’s perfect.

    Luckily, cauliflower comes to the rescue in this Grain-Free Tabbouleh recipe and makes a seamless substitute for the bulgar.

    Grain-Free Tabbouleh Recipe | StupidEasyPaleo.com

    Besides the distinctive of fresh veggies and herbs, tabbouleh is identifiable because of its texture: everything is chopped into very fine pieces.

    But you know, as much as I love chopping veggies – I really do, it’s quite meditative – sometimes, I just want to get in and out of the kitchen.

     
    The solution is to use a food processor to make this Grain-Free Tabbouleh.

    I was able to pulse the ingredients in small batches and make the whole salad in less than 10 minutes.

    You can chop everything with a knife if you’d like, but I highly recommend using a food processor.

    Grain-Free Tabbouleh Recipe | StupidEasyPaleo.com

     

    Grain-Free Tabbouleh Recipe
    Prep time:
    Total time:
    Serves: Serves 6
    Ingredients
    • 1 medium head cauliflower, cored and roughly chopped
    • 6 green onions, white and light green parts only, roughly chopped
    • 2 large tomatoes, seeded and roughly chopped
    • 1/2 hothouse cucumber, seeded and roughly chopped
    • 1 large bunch flat-leaf parsley, roughly chopped
    • 1 large handful mint leaves, roughly chopped
    • Juice of 2 lemons
    • 1/4 cup extra virgin olive oil
    • 1 tsp sea salt
    • 1 tsp black pepper
    Instructions
    1. In a food processor, pulse the ingredients in small batches until they are in small pieces, but not mushy. For example, the cauliflower should be roughly the size of rice grains or a tiny bit smaller.
    2. Start with the cauliflower and make your way down the list, pulsing the green onions, tomatoes, cucumber, parsley, and mint. After each small batch, move the veggies to a large mixing bowl.
    3. Once all the veggies have been processed down, add the lemon juice, olive oil, salt, and pepper. Stir well to combine.
    4. Serve immediately or store in the refrigerator, covered, for up to 3-4 days.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/15LmIB4″ target=”_blank”]Food processor[/url] or [url href=”http://amzn.to/Hj6lRr” target=”_blank”]Blender[/url][br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/Hqk6Pj” target=”_blank”]Juicer[/url]

    Pin this Grain-Free Tabbouleh Recipe for later!

    Grain-Free Tabbouleh Recipe | StupidEasyPaleo.com

    Grain-Free Tabbouleh Recipe

    Preparation 15 mins 2017-03-28T00:15:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves Serves 6     adjust servings

    Ingredients

    • 1 medium head cauliflower, cored and roughly chopped
    • 6 green onions, white and light green parts only, roughly chopped
    • 2 large tomatoes, seeded and roughly chopped
    • 1/2 hothouse cucumber, seeded and roughly chopped
    • 1 large bunch flat-leaf parsley, roughly chopped
    • 1 large handful mint leaves, roughly chopped
    • Juice of 2 lemons
    • 1/4 cup extra virgin olive oil
    • 1 tsp sea salt
    • 1 tsp black pepper

    Instructions

    1. In a food processor, pulse the ingredients in small batches until they are in small pieces, but not mushy. For example, the cauliflower should be roughly the size of rice grains or a tiny bit smaller.
    2. Start with the cauliflower and make your way down the list, pulsing the green onions, tomatoes, cucumber, parsley, and mint. After each small batch, move the veggies to a large mixing bowl.
    3. Once all the veggies have been processed down, add the lemon juice, olive oil, salt, and pepper. Stir well to combine.
    4. Serve immediately or store in the refrigerator, covered, for up to 3-4 days.

    by

    Grain-Free Tabbouleh Recipe | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    14 thoughts on “Grain-Free Tabbouleh Recipe

    1. just found this recipe…AMAZING…THANK YOU! My husband is a self-proclaimed tabbouleh officinado 🙂 but with wheat allergies, it was been verboten in our diet! I even fixed this for my grandkids, thinking they probably wouldn’t “go for it”. . .boy, was I ever-so-pleasantly surprised. One asked me to be sure to please make it for her upcoming birthday–an 8 year old, no less!!!! I LOVE the name of your blog–exactly what I need!!!!! Thanks SO much for your creativity and helpfulness!

    2. Ahhhh, Steph, this looks so good! I used to love tabbouleh, but haven’t had it in so long! Thanks for sharing this gluten-free version. Great idea to use cauliflower as a substitute. Can’t wait to try it!

        1. This is a fantastic recipe.

          My Dad used to always Tabbouleh made-up and as a kid growing-up I loved to have a dish or 3 of it. It was the perfect summer treat to me.

          Having become pretty well Paleo friendly, I have not had Tabbouleh in more time than I can recall.

          Great use of the cauliflour too. Thanks for sharing – I am giving this a go over the weeked =)

    3. I had just shared your Watermelon Mojito salad with some friends and lamented how I would love to use my abundant mint to make tabbouleh and what should arrive in my inbox but a tabbouleh recipe I can enjoy! I have just finished making a batch for the week. Very refreshing and delicious. I also got 5 pounds of grass-fed
      beef bones for my birthday (I do love my friends) so the bone broth recipe is timely, too!

    4. Fantastic flavor! My 12 year old tabbouleh connoisseur didn’t even notice it was cauliflower until I told her. Great recipe, thank you!

      1. When the kids love it, I just think that’s the best thing ever. Thank you for sharing that with me Jess…made my day!

    Leave a Reply

    Your email address will not be published. Required fields are marked *