TABOULI - PALEO & GRAIN FREE
This salad came about shortly after I started eating paleo. The cauliflower has a similar consistency and is a healthy alternative to bulgur wheat/couscous. More vegetables!
Hope you enjoy this fresh and colorful salad with a bit a crunch.
TABOULI - PALEO & GRAIN FREE
Prep Time: 20 minutes
Keywords: grain free gluten-free paleo vegetarian
Ingredients
- ½ head cauliflower, cored and roughly chopped
- ¼ cup green onions or chopped onion (use a mild one)
- 2 large tomatoes, chopped
- ½ cucumber chopped
- 1 large bunch parsley, roughly chopped
- 2 tbsp lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
- ½ cup sunflower seeds
Instructions
Roughly chop the cauliflower into very small pieces. Some like the cauliflower the size of rice or smaller. Personally, I like them a bit larger. There’s no wrong way to do this. You can even use leftover cauliflower.
Cook the cauliflower until just cooked - 6 or 7 minutes. It should still be a little crunchy. You just want to soften it a little.
Pour into a strainer and run cold water over to cool off.
In a bowl combine cauliflower, onions, tomatoes, cucumber and parsley.
Combine lemon juice, olive oil, salt and pepper.
Add dressing and stir until well coated.
Add sunflower seeds just before serving.
This salad can be stored in the refrigerator for 3-4 days.
NoteIf storing for your weekly lunches or another day, consider adding the cucumber and sunflower seeds just prior to serving.