Spicy Grain Free Tabbouleh

This tabbouleh recipe uses cauliflower, a not so traditional substitution for bulgur wheat. One could literally create a cauliflower cookbook and that cookbook would have to be five thousand pages long in order to contain all the recipes and varieties of ways to enjoy cauliflower. The use of cauliflower in place of grains in this recipe creates an extremely light side dish perfect for while on a ketogenic or low carbohydrate diet. Even better, this tabbouleh recipe will be much more dense in phytonutrients such as Indole-3-carbinol which works to detox excess hormones in the body such as estrogen and protects healthy human cells from cancer. 


1.5 cups "riced" cauliflower 

Juice of 1 lemon

1 tsp lemon zest

2 small bunches of parsley

1/2 cup chopped fresh mint

5 green green onions, chopped (I use both the onion bulb and stems)

2 medium tomatoes, diced

1/4 cup olive oil

1 tbsp sesame seed oil

1/2-1 tsp sea salt or to taste

1/4 tsp chilli powder

1 pinch cayenne (optional)


Cook the riced cauliflower by sauteing over medium heat with 1 tbsp of sesame seed oil. Once tender, remove from heat and allow to cool to room temperature or cool overnight in refrigerator. In large mixing bowl mix together cooled cauliflower, chopped parsley, mint, green onion, diced tomatoes and lemon zest. Drizzle the parsley mixture with olive oil and the juice of one lemon. Season with salt, pepper, chili powder and cayenne to taste. Option to add smoked paprika and or sesame seeds to garnish. Enjoy!