When I lived in San Francisco, I loved to eat at this intimate farm to table restaurant that served the most amazing Tabbouleh. I will never forget the powerful punch of exotic flavors and introduction of such a savory and flavorful side dish. I quickly adopted this recipe for family and friends and you will never miss the bulgur that is traditionally in the recipe. Such a wild blend of fresh flavors and the end result is simply delicious! Trust me, your guests will be asking for more.
(AIP, Wheat & Dairy free)
30 min cook time/10 minute prep time
1 large size head of cauliflower (shredded)
1 teaspoon sea salt
1/2 cup fresh lemon juice
2 tablespoon olive oil
1/2 cup small-diced scallion (white and green parts)
1/2 cup minced wild mint leaves
1/2 cup minced wild flat leaf parsley
1/2 cup medium English cucumber small-diced
1/2 cup radish small-diced
Pre heat oven to 425 and line one large sheet pan with parchment paper
Cut the large size cauliflower into smaller pieces to be fed into a food processor fitted with a shredded steel blade. Shred till it looks like rice.
Add the cauliflower to the sheet pan and immediately toss with 2 tablespoons olive oil and ½ teaspoon sea salt, spread to lay flat. Cook in the oven for 20 minutes then remove. Give the cauliflower a quick toss and then put back into the oven for 5 minutes or cook till it’s a light golden brown.
Once slightly cooled, place in a large mixing bowl and add the fresh lemon juice,1/2 teaspoon sea salt and combine well. Once well combined add the scallions, mint, parsley, cucumber and radish. Gently fold all the ingredients and taste for seasoning. Serve warm, room temperature or cold.