This has become a favorite. It keeps well and makes for an excellent lunch.
This salad came about shortly after I started eating paleo. The cauliflower has a similar consistency and is a healthy alternative to bulgur wheat/couscous. More vegetables!
Hope you enjoy this fresh and colorful salad with a bit a crunch. TABOULI - PALEO & GRAIN FREE by Jayne Holgate Prep Time: 20 minutes Keywords: grain free gluten-free paleo vegetarian
6081489
Ingredients
Instructions Roughly chop the cauliflower into very small pieces. Some like the cauliflower the size of rice or smaller. Personally, I like them a bit larger. There’s no wrong way to do this. You can even use leftover cauliflower. Cook the cauliflower until just cooked - 6 or 7 minutes. It should still be a little crunchy. You just want to soften it a little. Pour into a strainer and run cold water over to cool off. In a bowl combine cauliflower, onions, tomatoes, cucumber and parsley. Combine lemon juice, olive oil, salt and pepper. Add dressing and stir until well coated. Add sunflower seeds just before serving. This salad can be stored in the refrigerator for 3-4 days. NoteIf storing for your weekly lunches or another day, consider adding the cucumber and sunflower seeds just prior to serving.
Powered by Recipage
0 Comments
|
Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
Categories |