Paleo Dolmas Recipe
Serves: A lot... about 40 dolmas
These bite-sized morsels, inspired by the traditional Greek version, feature cauliflower rice instead of white rice. Currants, mint, and lemon add bright flavor.
  • 1 Tbs. ghee or coconut oil
  • ½ onion, chopped
  • ¾ head cauliflower, riced (see note) to make about 4 cups riced cauliflower
  • 2 Tbs. chopped fresh mint
  • 1 lb. ground lamb
  • 3 Tbs. currants
  • 3 Tbs. pine nuts (or a nut you tolerate, I used chopped macadamia nuts)
  • 3 garlic cloves, minced
  • ½ tsp. sea salt
  • 1 lemon
  • 1 jar grape leaves
  • 2 Tbs. olive oil
  1. In a saute pan over medium heat, saute the onion in the ghee until translucent, about 5 minutes.
  2. In a large bowl with your hands, combine the riced cauliflower, cooked onion, mint, lamb, currants, nuts, garlic cloves, and salt. Add the juice of ½ the lemon (2 Tbs. juice). Combine well.
  3. To roll the dolmas, place a flattened grape leaf vein-side up. Place a packed tablespoon, more or less, of filling at the base of the leaf (see images above). Then, holding the filling in place, fold in the sides of the leaf and roll it up.
  4. As you make the dolmas, place them seam-side down in a large pot. Pack tightly to create a layer. If you have enough for two layers, make another layer.
  5. Drizzle the dolmas with the juice of the other half lemon and the olive oil. Add water to the pot to just fully cover the dolmas.
  6. Find a plate that fits the width of the pot, and place it over the dolmas to weight them down during cooking. If you use a salad place, you may need to double-stack it to provide adequate weight.
  7. Bring to a boil over high heat, then reduce heat to low and simmer for about 30 minutes.
  8. Serve dolmas warm or chilled. If storing them in the fridge before serving, place them in a container and spoon over some of the cooking water to keep them moist.
To make cauliflower rice, cut your cauliflower into florets. Then, place the florets in a food processor or blender. I use my Ninja blender (which is a more affordable alternative to a Vitamix) with the food processor attachment. Pulse until the cauliflower crumbles resemble rice. For this recipe, err on the side of smaller rather than larger rice "grains."
Recipe by Empowered Sustenance at