Almond Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps traditional bulgur for riced cauliflower without sacrificing any of the bold, lemony flavor that makes the dish so craveable. A quick spin in the food processor breaks the florets down into perfect rice-sized pieces, giving you that satisfying grain-like texture in every forkful. Heaps of fresh flat-leaf parsley and mint do the heavy lifting here, backed up by juicy Roma tomatoes, crisp cucumber, and a generous hit of lemon juice that ties everything together. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution anxiety involved — just clean, whole-food cooking. A short rest at room temperature is the secret step that lets the cauliflower soften just enough and allows all those fresh flavors to meld beautifully. It works equally well as a make-ahead side for a weeknight dinner or as the star of a light lunch spread.
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Learn more →Ingredients
4 servings
- 1 small head cauliflower (about 1 ½ lbs), cut into florets
- 2 cups fresh flat-leaf parsley, finely chopped
- ½ cup fresh mint leaves, finely chopped
- 2 medium roma tomatoes, seeded and finely diced
- 1 medium english cucumber, finely diced
- 4 scallions (green tops only), thinly sliced
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into fine, rice-sized pieces, about 10–12 short pulses per batch. Transfer to a large mixing bowl.
- 2
Add the parsley, mint, tomatoes, cucumber, and scallion greens to the bowl with the riced cauliflower and toss to combine.
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