I love this recipe! I have been trying to experiment a little bit more with veggies. I have been partially inspired by Go Kaleo (www.gokaleo.com), a super cool lady I follow on FB. She is pretty awesomely NOT Paleo. She posts some awesome veggie pictures and recipes and workouts. She made some points lately about people thinking they don’t like vegetables, but only because they don’t properly know how to prepare them. I think she is right. We get so excited about our baking and meat recipes that we don’t think about making our vegetables exciting and different. I had a lot of good response on the Cauliflower Caponata recipe from a few weeks ago.When I saw this recipe posted somewhere on the internet a week or so ago, I knew I had to give it a try. I love Greek food and tabbouleh is something I have missed!
I made a few modifications based on what I had available, but the original recipe is here: http://www.realfooddigest.com/cauliflower-tabbouleh/ I like to give credit where credit is due, and this was a genius idea.
I get a lot of questions about the process of cooking, getting ideas, making substitutions, etc…so I just want to walk the reader through what I was thinking to end up with my final product.
- Cauliflower rice is a great little paleo trick. Just pulse the cauliflower through your food processor. You can make “fried rice” or “mashed potatoes” with it.
- The recipe called for chopped tomatoes or pomegranate seeds. This is a pretty central component of tabbouleh. I personally don’t like regular tomatoes out of season and although I love pomegranate seeds, you can only get them at Trader Joe’s. I didn’t want to make a special trip and several of my blog readers don’t live anywhere near TJ’s anyways. I decided to substitute strawberries, because I have a ton of them. Strawberries provided the same sweetness and juicy-ness that the pomegranate seeds would have.
- I will eat almost anything, but I HATE green peppers, so I left those out.
- 3/4 head of cauliflower, pulsed in food processor
- 1 large bunch of parsley, finely chopped
- 1 bunch of mint, finely chopped
- 1/2 cup strawberries, diced
- 1 bunch of green onions, chopped
- 1/4 cup olive oil
- 2 lemons, juiced
- 1/2 to 1 tsp salt
- 1/2 tsp pepper
- 1 pinch allspice (can use a little bit of ground cloves here)
- 1 pinch cinnamon
1. Out of sheer laziness, I threw the parsley, mint, green onions and strawberries into the food processor and pulsed them together. It would probably be more visually appealing if the individual components were chopped appropriatly. Maybe next time!
2. Mix all ingredients in a large bowl.
I served this with a chicken that I had roasted. I covered it in coconut oil and Penzey’s Greek Seasoning.