Traditional tabbouleh contains bulgur (cracked wheat), which is a no-no with a Celiac in the house. Our Paleo Tabbouleh uses cauliflower rice in place of bulgur. In addition to massive carb and calorie savings, our Paleo Tabbouleh version requires less than half the oil, making it a smarter choice across the board. Enjoy it solo, in lettuce cups, mixed in with salad greens, or even as a dip with cassava chips.Print
- 6 green onions, thinly sliced (whites and tender greens)
- 3 packed cups fresh flat-leaf parsley (leaves and small stems)
- 2 lemons, juiced (about 1/3 cup)
- 2 plum/Roma tomatoes, diced*
- 1 12-ounce bag frozen cauliflower rice
- 10–12 large fresh mint leaves
- 1 large garlic clove, minced
- 1/2 large English cucumber, seeded and diced
- 1–2 tbsp extra-virgin olive oil, to preference
- 1/4 tsp ground black pepper, divided
- 1/4 tsp salt, divided
- Prep the cucumber and tomatoes and transfer to a large bowl. Sprinkle with half the salt and pepper, toss, and transfer to a salad spinner (if you don’t have one, a colander will work). The salt will help to draw water out of the tomatoes and cucumber as they rest. *Roma/plum tomatoes are a great choice for this salad because they’re not as watery and have fewer seeds than most varieties. Set aside to drain and save the large bowl for a future step.
- Heat a large nonstick sauté pan over medium heat. Break the cauliflower rice up inside of the bag, then empty into the hot pan and sprinkle with remaining salt and pepper. Stir frequently to break up. We just want to heat this up enough to thaw and evaporate off some excess water, about 2-3 minutes. Remove from heat and immediately transfer to a bowl to prevent the cauliflower from cooking further.
- Stack the mint leaves, roll, and thinly slice, then mince or press the garlic. Finely chop the parsley and slice the green onions. Add the mint, parsley, garlic, and onions to a food processor. Pulse until minced, scraping down the sides of the bowl every few pulses.
- Transfer parsley mixture and cauliflower rice to the large bowl (from the tomatoes) and stir. A regular old dinner fork works best for this because it fluffs the mixture up.
- Gently spin the cucumber and tomato mixture (you’ll be surprised by how effective this method is), discard excess liquid, then transfer to the bowl. Add the lemon juice and toss again with the fork to coat evenly. Refrigerate for at least 30 minutes/up to 3 hours, in an airtight glass container before serving.
- Since there is no grain to absorb the liquid as the salad rests, you’ll want to drain off any excess liquid before serving. When ready to serve, drain and then add the extra-virgin olive oil, one tablespoon at a time (you may find that less is more). Toss once more with a fork and serve immediately.
Best served same day. Refrigerate in an airtight glass container up to 2 days, draining before serving. Total time does not include resting time.
Nutrition Estimate Per Serving (1/4 RECIPE, 1 TBSP OIL) – Calories: 86.6, Fat: 3.5g, Saturated Fat: .3g, Cholesterol: 0mg, Sodium: 102.5g, Potassium: 383.5g, Carbohydrates: 10.7g total/7.2g net, Fiber: 3.5g, Sugar: 2.8g, Protein: 3g, Vitamin A: 47.4%, Vitamin C: 65%, Calcium: 7.3%, Iron: 3.7% (based on 2,000 calorie diet).
Nutrition Estimate Per Serving (1/4 RECIPE, 2 TBSP OIL) – Calories: 116.3, Fat: 6.7g, Saturated Fat: .5g, Cholesterol: 0mg, Sodium: 102.5g, Potassium: 383.5g, Carbohydrates: 10.7g total/7.2g net, Fiber: 3.5g, Sugar: 2.8g, Protein: 3g, Vitamin A: 47.4%, Vitamin C: 65%, Calcium: 7.3%, Iron: 3.7% (based on 2,000 calorie diet).
Keywords: TABBOULEH, PALEO, GLUTEN-FREE, VEGAN, PLANT-BASED, PLANTBASED, VEGETARIAN, LOW-CARB, LOW-FAT, HEALTHY RECIPES