Dolmades were in my lunch box all the time growing up and they still make me feel homey. There are a handful of ingredients to prep, but I promise these don’t take too long and they store great in the refrigerator. They are a great to snack to make with a loved one as well! Enjoy!
1 cauliflower, riced
3 tablespoons coconut oil
1/2 chopped yellow onion
1 shredded zucchini
1 teaspoon Himalayan pink salt
3 cups vegetable or chicken stock
2 cups chopped mint
2 cups chopped dill
1 pound grass fed ground beef
1 8 oz jar of grape leaves
In a food processor or blender, rice the cauliflower. Set aside.
Over medium heat, heat up the oil in large pot. Add onions and zucchini. Saute onions and zucchini for about 10 minutes, then add the cauliflower. Cook cauliflower, stirring every few minutes until the cauliflower begins to soften. Add salt and vegetable or chicken stock and bring to a boil. Cover the cauliflower rice and allow to simmer until broth is fully evaporated.
In a separate skillet set over medium heat, cook the ground beef. Add to cauliflower mixture, along with dill and mint. Allow cauliflower mixture to cool, about 30 minutes at least.
Carefully unwrap grape leaves. Working with one at a time, place a spoonful of cauliflower mixture in the middle of each leaf. First fold over the right and left side, then begin to roll the dolmades from one side to the other.
Repeat with remaining grape leaves.