Whole30, Day 12: cauliflower tabbouleh, zucchini noodles and meatballs

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Coffee with almond milk

Thinly sliced potato, chiffonaded collard greens, garlic, and scrambled eggs, cooked together in olive oil


Cauliflower tabbouleh

Hamburger patty


Zucchini noodles with meatballs and tomato sauce

I really loved my dinner today–I was in a great mood after eating it!

Here’s what I did for the cauliflower tabbouleh–I roughly followed the outline from this recipe, but didn’t have all the right amounts of all the right ingredients. The cleverness of the recipe is that nutty-tasting toasted and finely chopped cauliflower stands in for bulgur wheat.

Cauliflower Tabbouleh

1 head cauliflower

1 tomato

3/4 bunch Italian parsley

1/2 cucumber

1 green onion

1 lemon

About 2 Tbsp olive oil

About 3 Tbsp coconut oil








Preheat the oven to 400 degrees. Cut the cauliflower into florets and pulse in batches in a food processor until it’s finely chopped, like bulgur wheat. Mix with the coconut oil and sprinkle with salt. Spread out on two Silpat-lined cookie sheets, in a thin layer, and roast until lightly golden, which ended up being roughly 45 minutes for me.

In the meantime, chop the parsley finely in the food processor, thinly slice the scallions, dice the cucumber and tomato, and place in a large bowl with all the spices. Zest the lemon into the bowl and then juice the lemon into the bowl.

When the cauliflower is done roasting, scrape it into the bowl, add the olive oil, and mix well.

Tomato Sauce

1 can peeled tomatoes with juice

1 carrot, diced

1 rib celery, diced

1/2 onion, diced

1 clove garlic, minced

2 Tbsp fresh basil, chopped

1 Tbsp fresh oregano, chopped

1/2 tsp nutmeg




Saute the onions in ghee in a saucepan, then add the garlic once the onions become translucent. Cook for a couple of minutes, stirring. Add the carrots and celery and cook for a few more minutes. Add the tomatoes and juice, mashing the tomatoes up with a wooden spoon, and the salt, pepper, nutmeg, and oregano, and simmer while you make the meatballs (around 30 minutes). Once you’re ready to serve the sauce, puree it with an immersion blender and add the basil.


1/2 onion

1 clove garlic

1 package ground turkey

1 raw beef hamburger patty

2 eggs

1 Tbsp coconut flour

1 Tbsp pine nuts

1 tsp nutmeg

1 Tbsp fresh oregano, chopped

2 tsp red pepper flakes




Put the meats, eggs, coconut flour, and seasonings into a large mixing bowl. Brown the onions and garlic in ghee. Pour the browned onions into the mixing bowl, then deglaze the pan with about 1/2 cup water. Pour the water into the mixing bowl. Mix everything together and shape into walnut-sized meatballs. Pan-fry meatballs, pouring some water into the pan and covering it to steam the interiors, then allowing them to cook uncovered to brown on all sides.

To serve, I spiralized 1 zucchini and microwaved it for about 2 minutes, then topped it with some sauce and meatballs.


Written by orata

June 13, 2015 at 1:29 am

Posted in recipes, whole30

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