Recipe of the Week: OkieRanchWife’s Cauliflower Tabbouleh

Reader OkieRanchWife. kindly sent us her recipe for Cauliflower Tabbouleh Salad.

(Tabbouleh is a Lebanese salad that traditionally is made of parsley, mint, tomatoes, adn bulgur wheat. It is usually seasoned with lemon or lime juice, salt, and olive oil.)

OkieRanchWife notes: “This a wonderful lo-carb substitute for bulgur tabbouleh. Since this is my own recipe I cannot claim that it is gluten-free; however, my ingredients are comparable to commercial recipes that are labeled gluten-free.”

Ingredients
  • 2 small heads Cauliflower, riced or grated. You can buy already riced cauliflower but if you are thrifty like me you can grate the florets on a box grater
  • ½ lb Tomatoes, small dice
  • ½ large Cucumber, grated
  • ½  cup Oil, I use extra light Olive Oil
  • ½ cup Lemon or Lime Juice
  • 1 bunch of Green Onions or 3 Leeks, sliced fine
  • ½ bunch of Italian Parsley, chopped fine
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Seasoned Salt (Aldi’s has a seasoned salt without MSG)
  • 1 Tsp Kosher or Sea Salt
  • 1 Tsp Black Pepper
Directions

Mix all ingredients and chill for two hours before serving.

SERVING

Can be served by itself, or over lettuce. Tabbouleh is often used as a side dish for a meat main course.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!




One Comment

  1. The nightshade family are inflammatory for us, so we eliminated tomatoes from our diet.
    (Nightshades include potatoes, tomatoes, peppers, eggplant.)

    For a splash of ‘red’ for contrast in a dish such as tabbouleh, we often substitute riced beets or tiny diced apple skin.
    Beets make a dandy marinara sauce, too!

    Grated lime peel ‘zest’ is a nice garnish. Some folks say parsley or cilantro tastes like ‘soap’.

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