I've been experimenting lately eating grain-free. Yes, I've finally read Breaking The Vicious Cycle, the official handbook for The Specific Carbohydrate Diet. I'm not saying I'm a "believer", but let's just say that I'm intrigued. One good thing I've noticed is that it forces me to use vegetables more in the place of starches.
Well, the other night I came home to an apartment that felt like a sauna. Since salads are always a nice alternative to turning the stove on, I thought I'd try to see if I liked a grain-free version of this fresh tasting dish. I altered the traditional recipe for tabouli a while ago by using millet instead of wheat.
So, the wheat substitute I played with this time was…
Cauliflower! Sneaky, sneaky!
And guess what? It tasted really good! I have racked my brain trying to remember how I was inspired to use this grated. Maybe my allergy medicine is blocking my memory? If you have a cauliflower tabouleh recipe then, please, feel free to post the link in a comment. I'm sure I didn't invent the idea.
Here's my new spin on an old favorite.
In a large bowl combine:
1 head of cauliflower shredded in a food processor
2 fistfuls of parsley hand chopped
1 large cucumber peeled, seeded and diced
1 fistful of fresh mint, I had to resort to dried because the stupid grocery store was out.
2 tomatoes seeded and diced
1/2 of one red onion chopped
2 Tbsp. orange champagne vinegar I found at Trader Joe's, or fresh lemon juice.
1/3 c. of extra virgin olive oil
Salt to taste
This was delicious served as a side dish with some fish dredged in coconut flour and pan fried briefly in coconut oil. The leftovers made for a tasty cold lunch the next day.