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.
GRAIN-FREE TABOULI
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.
Enjoy!
oh that sounds so delish! definitely going to make it. And I’m going to use the mint that grows in my yard. Wish I could get it to you.
as usual…lovely photo
This looks and sounds deliscious. I am going to try it next time I have some cauliflower in the house.
Hi Kelly,
Yumm, this dish looks delicious. I appreciate the recipe and can’t wait to make the dish.
Thank you for being an active voice for Celiac Disease. I am the Director of Blogger Relations at Wellsphere and I believe that you would be a valued resource in our HealthBlogger Network, which currently has over 2,600 of the best health writers on the web.
After reviewing your blog, I see that you meet our standards joining, so I’d like to invite you to participate as a Top Health Blogger. As a Top Health Blogger, you would republish your writing on the Wellsphere platform (now with over 6 million visits a month), and yet you retain ownership and all rights to the control of your content.
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Director of Blogger Networks
Hua,
Here’s what I think about Wellsphere…
They get to use your content for free, duplicate content and increase their traffic flow while bloggers get nothing in return. I think it is basically a resource of nothing but used content. I’m NOT interested.
Ina Garten of Barefoot Contessa on Food Network has a very good Taboulleh recipe. I have celiac and substitute one cup of quinoa, instead of the bulgar wheat, and follow the rest of her recipe. I like your idea of adding in more vegetables. Yours will be next to try,.
http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html
wow. i must try this one!
I tried this last night! I couldn’t tell a difference in this recipe and my regular tabouli recipe. Thanks!
it looks very sumptuous without the guilt. can’t wait to try it. i just have to keep it in a phoenix self storage to preserve the freshness.
I have used quinoa instead of bulgar and it is excellent I have to try the millet next time.
My vegan friend and I have used this exact same recipe using quinoa instead of wheat (or cauliflower). It’s delicious and we always bring it as a pot lock dish to make sure we have a complete meal, and everyone else loves it too!!
Sounds delicious. I also recently made cauliflower fried “rice” and it tasted almost just as good as the original. Cauliflower makes a great substitute! Can’t wait to try this.