If I may say so myself (I’ve been told), this is my best Eat More, Burn More recipe: Cauliflower Tabouleh on page 74 of my cookbook.
Here is why: It’s Gluten-Free, it’s Paleo, it’s ultra-fast (20 minutes top), and there isn’t a more categorically fat-burning, no-cook recipe in the entire world. And I mean that literally.
You see, tabouleh is a world-renowned Mediterranean salad that is loved from Israel to Turkey, from Lebanon to Palestine, Egypt, Greece, France and elsewhere, and of course in our beloved United States.
I remember my summers in the South of France, when as a kid we would dive into the cobalt blue Mediterranean Sea, swim for hours, and come back for a mid-afternoon al fresco lunch, which often included tabouleh. It was my mom’s idea of fast food.
Traditional Tabouleh usually features “couscous” a pasta-like made out of wheat (NOT Gluten-Free or Paleo). But here is my trick.
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While the traditional recipe is already a reasonably healthy option, my version is packed with vitamin C, potassium, and lots of fiber. I simply replace most of the couscous (or ALL of it if you want to make the Gluten-Free, Paleo, and super fat-burning option) with finely chopped raw cauliflower, which tastes and feels surprisingly similar to the traditional recipe.
A great Spring and Summer salad with lots of fresh herbs, tomatoes, and perfectly seasoned with extra-virgin olive oil, lemon juice, and sea salt. It’s delicious and extremely nutritious while helping you cut carbs for faster fat loss.
Your family will love it and little did they know: they are eating one of healthiest dishes in the world.
One of my local acquaintances here in Tampa specifically called me to let me know how fooled he had been with this dish.
“I couldn’t believe it!” he said. “All my friends either eat Gluten-Free or Paleo, so I made your Tabouleh recipe, and everybody complimented me on how extraordinarily similar it was to the real dish, and how good it was!”
I couldn’t agree more. Try my Tabouleh recipe today and lose weight in the meantime.