AIP 'Tabbouleh'... Nightshade, Nut and Wheat Free!
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: AIP Tabbouleh
Cuisine: Soups & Salads
Serves: 6
  • 1 medium cauliflower
  • 1 lemon
  • 1 cup flat leaf parsley, washed and chopped by hand
  • 1 cup mint leaves, washed and chopped by hand
  • 1 cup coriander leaves, washed and chopped by hand
  • ⅓ cup craisins
  • ½ cup toasted coconut flakes
  • 100 mls extra virgin olive oil
  • salt
  1. Wash and chop the cauliflower into rough florets, removing the outer leaves. Place half the florets into your food processor and pulse until riced. Pop the rice into a bowl. Repeat with the remaining florets.
  2. Cook the cauliflower in boiling salted water for 6 minutes. Drain and refresh under cold water. Drain. Place the cooked cauliflower rice into a clean tea towel and wring out excess liquid. Empty into serving bowl.
  3. Zest half the lemon over the cauliflower. Add chopped parsley, mint coriander, cranberries and toasted coconut to the bowl. Mix and fluff with a fork.
  4. Squeeze the juice from the lemon. Place in a small jar with the olive oil and a pinch of salt. Shake to combine before pouring over the sale. Toss gently.
Partners beautifully with barbecued lamb
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