Cauliflower Tabouli (Tabbouleh) Salad Recipe [Paleo, Keto, AIP]
By: Paleo Flourish
Published: Monday, August 20, 2018 - 11:55am

Ingredients




100 g (3.5 oz) cauliflower florets
2 Tablespoons parsley, finely diced
3 mint leaves, finely diced
2 cherry tomatoes, diced (use 1/2 a small beet diced for AIP)
1 slice lemon diced
1 Tablespoon olive oil
Salt and pepper to taste (omit pepper for AIP)

Preparation

1 Food process the cauliflower florets to form a couscous like texture. Make sure the florets and the food processor is dry to prevent a mash from forming instead. 2 Mix the food processed cauliflower florets with the finely diced herbs, tomatoes, lemon slice, olive oil, and salt and pepper to taste.

About

DESCRIPTION: This dish is Paleo as well as low carb (ketogenic). It’s a great side dish to serve to help you eat more raw vegetables.