Something I’ve started trying to focus on around here these days is increasing my veggie intake. I realize that just because you’re eating “paleo” doesn’t mean you’re always eating a well balanced diet full of nutrient dense foods. A diet consisting of beef, nut butters and apples isn’t going to get anyone very far on their journey to health. But this tabouleh will steer you down the right path.
Now that I’ve got the majority of junk OUT of my food, I’m looking to add in more and more veggies. I’m trying to get creative on ways to do this. I mean, carrot sticks can only go so far. Since I’ve discovered my new love of cauli rice, I realize that it’s a perfect substitute in a lot of grain based dishes I once loved. And hence, the cauliflower tabouleh was born.
Truth be told, I had this dish somewhere that shall remain nameless but it left a lot to be desired. The cauliflower wasn’t cooked, there was no olive oil, salt, nothing really added to it. Just grated cauliflower and diced peppers for the most part. I knew I could transform it into the perfect paleo tabouleh. (In case you’re looking to make it vegetarian, just swap the chicken broth for veggie broth). And I’d like to think I succeeded!
For the cauli rice you can risk your knuckles and use a cheese grater but I recommend using a food processor or high powered blender. Or buy it at the store! I use my Blendtec and do it in batches, pulsing the cauliflower until it makes a rice like consistency. One tip that I found for maintaining it’s texture comes after it’s done cooking. After the cauliflower rice is off of the heat, continue to stir it release the moisture so as to prevent it from getting soggy. I tossed it gently until most of the steam was released then set it in the fridge to cool after. And make sure you don’t overcook it in the first place, you still want it to have a bit of a “bite”.
In case you’re wondering, this is one of those dishes that’s perfect to make ahead. It holds up well, makes enough and maintains it’s fresh flavor. So feel free to make a batch to take work for lunches during the week, BBQs, baby showers, you name it.
Oh yeah, and since olives are my favorite food, I added extra olives! 😉
I hope you enjoy this one as much as the rest of us did!
- 6 C. grated cauliflower rice (aprox one head)
- 2 Tbsp. olive oil
- ⅓ C. chicken (or veggie stock)
- 1 tsp. salt
- ¼ C. red onion finely chopped
- 1 red pepper diced
- ½ C. pitted kalamata olives cut int halves
- 1 Tbsp. chopped parsley
- 1 tsp. chopped mint
- ½ lemon
- Salt + pepper to taste
- In a large skillet heat olive oil on medium high heat and add cauliflower rice
- Add in chicken stock and salt and combine
- Frequently stirring cauli rice, cook until tender and soft but not soggy
- Remove from heat and into a bowl
- Continue to toss cauliflower rice and release additional moisture
- Put into refrigerator and chill for 2 hours until cool
- Once cooled add in red onion, olives, parsley, mint, and juice from ½ lemon and toss
- Salt and pepper to taste
- Serve with additional small drizzle of olive oil on top