Tabbouleh is a simple, refreshing dish in Levantine cuisine that is often served as a salad or an appetizer in a course of mezzeh (sometimes spelled mezze). The original recipe includes bulgur, which is cracked wheat, often sold parboiled. I made a grain-free tabbouleh. It is suitable for people with sensitivity to grain and all those who simply do not want to consume grain.
- 1 cup cauliflower florets
- 1 cups diced tomatoes ( remove the seeds if you want to)
- 2 cups chopped flat leaved parsley
- 1/4 cups chopped mint
- 2 shallots, diced
- juice of 2 lemons
- 1/4 cup virgin olive oil
- 1/2 tsp Celtic sea salt
- 1/2 tsp freshly ground black pepper
- Pulse blend cauliflower into a grainy consistency. Do not over blend.
- Transfer cauliflower into a mixing bowl. Add all remaining ingredients and mix well. You may want to chill your tabbouleh for a few minutes before serving.
- Transfer tabbouleh into a nice serving plate and serve as a salad or a side dish and enjoy in good company!
Some versions of tabbouleh may include more mint or no mint at all, minced garlic and diced cucumbers. Experiment. It really is such a fun. Use organic ingredients whenever you can.
In radiant health - passionately raw - Dominique