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Cauliflower Tabbouleh

Cauliflower Tabbouleh

by Strictly Paleo...ish
Tabbouleh is a traditional Arabic salad, that originates from the mountains of Syria and Lebanon.
It is usually made of bulgur (sometimes replaced with couscous), parsley, mint, tomatoes, red onions, garlic, drizzled with lemon infused olive oil, and is a classic mezze dish (often served on romaine lettuce leaves).
Thanks to it's fresh, cool and minty character I think of it as the perfect summer side dish...and it goes very well with just about any BBQ'ed meat (especially lamb)!
Since bulgur is wheat, it's not for me (nor for you)...so what I bring to the table today is my wheat free version of the classic dish (which, if you ask me, works just as good).
• 2 medium sized Cauliflower heads.
• 1.5 cup (3.5 dl) finely cut (not chopped) flat-leaved Parsley, fresh.
• 0.5 cup (1 dl) finely cut (not chopped) Mint, fresh.
• 3 Tomatoes, diced.
• Sea Salt and crushed Black Pepper, to taste.
• 6 tbsp Extra Virgin Olive Oil.
• 3 tbsp Lemon Juice.
• 2 cloves of Garlic, minced.
How to:
Grate the cauliflower over the fine side of a grater. (Note: A food processor with a grater-blade will make life a lot easier...)
Pour the grated cauliflower into a large bowl, and carefully blend in the parsley, mint and tomato using two large spoons.
Season with sea salt and crushed black pepper as preferred.
Put the olive oil, lemon juice and minced garlic in a shaker and give it a few shakes.
Drizzle all the dressing over the salad, and give it a few tosses with the spoons.
Done, serve as a side, relax and enjoy!


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