Paleo Dolma

My attempt to paleo-ize a childhood favourite!

30 minutes

Difficulty

This is our estimate based on online research.
Calories:	191
Fat:	11 g
Carbohydrates:	2 g
Protein:	19 g
Calculated per serving.

by nosecretingredient

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Serves: 6

Ingredients

1 lb 1 lb 1 lb Ground Turkey
0.5 whole 0.5 whole 0.5 whole Cauliflower, processed into rice-like consistency
30 whole 30 whole 30 whole Grape Leaves
1 cup 1 cup 1 cup Chicken Broth (Organic, Free Range, Low Sodium)
1 Tbsp 1 Tbsp 1 Tbsp Dijon Mustard
1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
1 tsp 1 tsp 1 tsp Coriander, ground
1 tsp 1 tsp 1 tsp Paprika
1 tsp 1 tsp 1 tsp Salt
1 clove 1 clove 1 clove Garlic, chopped
1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil the grape leaves for 3-5 minutes
Sautee your ground meat with spices in some olive oil
Add cauliflower into meat and keep sauteing for additional 5-7 minutes until it softens
Roll the grape leaves with your meat stuffing with about 1 tbsp per leaf. Roll them tightly.
Line a pyrex baking dish with reject leaves and line your dolma side by side so they do not unroll
Pour the chicken broth over your dolma and bake at 375F for 30 minutes
Combine mustard and lemon juice for dipping sauce