Friday, March 18, 2011

Paleo "Faux"bouleh (Cauliflower Tabouleh)

Head of Cauliflower, cut into florets and chopped until couscous-like in texture
2T. Olive Oil 
1/2tsp. Sea Salt
1/2 cup Finely Chopped Mint*
1/2 cup Finely Chopped Parsley* 
1 cup Cherry or Grape Tomatoes, halved
1 Medium English Cucumber, seeded, quartered lengthwise, and chopped
Lemon-Mint Vinaigrette (recipe below)

*I like my tabouleh really herbaceous, so adjust to your liking
  1. Preheat oven to 400F. 
  2. On a baking sheet, toss the cauliflower with olive oil and sea salt. Spread the mixture evenly around the sheet. 
  3. Transfer to the oven and prop the door open, slightly, to allow steam to release. **
  4. Bake for 30-40 minutes, until slightly toasty, stirring every 10 minutes or so. 
  5. Remove from oven and let cool.
  6. Once cooled, toss with the dressing and other ingredients. 
**Toasting, stovetop, is also an option (see this recipe for an example).
Makes about 1.5-2 Cups (depending on the size of your cauliflower). 


Lemon-Mint Vinaigrette
2T. Fresh Lemon Juice
1T. Grainy Mustard
2T. Finely Chopped, Fresh Mint
Sea Salt, to taste

Add all ingredients to a tupperware container, put a lid on the container, and shake to combine.



Shirley said...

This looks really great! I'm excited to give it a try!

AllieNic said...

This is such a great idea! Thanks for sharing!

Stacey Deering said...
This comment has been removed by the author.
trthsrmm said...

I was just watching a program on Lebanese cooking and salivating over the tabouleh! Great Idea! I’m going to try this soon.

Pam King said...

I made this last night and it got rave reviews. The method you use to eliminate the moisture while roasting the cauliflower is great. I think my non-paleo friends would love this, too. Just the right balance of herbs and dressing. Yum!

Hughes Family Adventures said...

This is brilliant, thank you! Will try soon.