Tabbouleh is a freshly chopped herb salad that is traditionally made with a lot of parsley along with tomatoes, mint, onion, and soaked bulgur (wheat). There are variations that use quinoa (a seed) in place of bulgar, but my favorite grain-free option is my recipe using roasted cauliflower. I have a traditional tabbouleh grain-free version in my cookbook, Cooking for the Specific Carbohydrate Diet.

This recipe is a fruity version of the recipe in my cookbook, which I've discovered is quite flexible. I've added dried fruits, added roasted fruits and veggies, and so on. I like this one because the grapes and olives play off each other, in a sweet and salty way. I don't add onions to this version but I can see added finely chopped red onions to the mix.

To make this ultra easy for folks who may not be able to easily eat raw greens, I process the herbs in a food processor to get them finely minced. You can also roast the grapes if you don't eat raw fruit. Another nice variation is to roast the cauliflower with one or two chopped garlic cloves. Enjoy!