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TWISTED TABBOULEH SALAD (warm, grain-free, paleo & keto-friendly)

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Tabbouleh/tabouli is a Middle Eastern salad traditionally made with finely diced parsley, tomatoes, mint, onion, and bulgar wheat, all tossed together with olive oil & lemon juice.  It is a wonderfully fresh, fragrant and nutritious dish.

Here I put a seasonal spin on things by creating a warm version.  And I also made it low-carb & grain-free (yup — using my favourite cauliflower rice!) for my gluten-free, paleo & keto friends!

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Crazy for Cauli

Cauliflower is one of my favourite vegetables.  It is incredibly versatile and rich in vitamins & minerals, fibre, and disease-fighting glucosinolates, phenols and other powerful phytochemicals.  Because of its low-calorie, high fibre status, cauliflower is great for constipation and healthy weight control. It also contains compounds that help to balance hormones and support liver function.

Passion for Parsley

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Parsley is way more than a pretty garnish!  It is absolutely packed with vitamins & minerals as well as anti-inflammatory, disease-fighting flavonoid antioxidants. One half-cup diced parsley contains only 11 calories but over 500% of the daily value (DV) of vitamin K, 54% DV of vitamin C, and 14% DV of vitamin A!  So I would encourage you to buy a few bunches and try out my Twisted Tabbouleh!

Twisted Tabbouleh Salad Recipe

Ingredients:

  • 2 Tbsp avocado oil

  • 3 cups riced cauliflower (*see note below)

  • 1/3 cup chicken bone broth (or vegetable broth)

  • 3 Tbsp chicken bone broth powder (omit for vegan)

  • 2 cups cherry tomatoes

  • 3 to 4 green onions, finely diced

  • 1 1/2 cups finely diced seedless English cucumber

  • 2 cups finely chopped fresh Italian or flat-leaf parsley

  • 1/2 cup finely chopped fresh mint leaves

  • 3 Tbsp fresh lemon or lime juice

  • salt and pepper to taste

  • optional 1 Tbsp extra virgin olive oil for serving

*Note: I often purchase pre-riced cauliflower for convenience. However, cauliflower rice can be easily made at home by grating raw florets on a box grater or pulsing florets in a food processor until they've broken down into small couscous-sized pieces.

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Directions:

  1. Preheat oven to 400F.

  2. Using a medium-sized ovenproof skillet (I use cast-iron), heat oil over medium heat.

  3. Add cauliflower rice, chicken bone broth and bone broth powder and cook until slightly softened, approximately 5 minutes.

  4. Add tomatoes and green onions and transfer skillet to oven. Roast for 8 to 10 minutes or until tomatoes are starting to blister.

  5. Remove skillet from oven and stir in cucumber, parsley, mint, and lemon juice. Season to taste.

Serve with a drizzle of olive oil as desired.