Anti Inflammatory Classic Cauliflower Tabbouleh
Bright, herby, and loaded with fresh vegetables, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad — minus the bulgur wheat. Ricing the cauliflower in a food processor gives it a tender, grain-like texture that soaks up the lemon and olive oil dressing beautifully. Extra-virgin olive oil and fresh lemon juice are both well-regarded for their role in a low-inflammation lifestyle, and here they do double duty as a punchy, simple dressing. The mountain of flat-leaf parsley and fresh mint isn't just for show — these herbs are nutritional powerhouses that make every bite feel genuinely good for you. Roma tomatoes, English cucumber, and scallion greens round out the bowl with color, crunch, and a little sweetness. A short rest at room temperature is all it takes for the flavors to meld and the cauliflower to soften into the perfect consistency. It's the kind of dish that works as a light lunch, a vibrant side, or a make-ahead option that only gets better as it sits.
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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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