Barley Free Classic Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this cauliflower version delivers every bit of that herby, lemony magic. Traditional tabbouleh is built on bulgur wheat, which contains barley's close cousin gluten and can sometimes be processed alongside barley itself — so finding a version that's genuinely safe without sacrificing the spirit of the dish is a real win. Here, riced cauliflower steps in as the grain-free base, pulsed in a food processor until it mimics that satisfying, slightly chewy texture you'd expect. Heaps of flat-leaf parsley and fresh mint keep the flavor bold and aromatic, while Roma tomatoes, English cucumber, and scallion greens add crunch and color in every bite. A generous pour of extra-virgin olive oil and bright fresh lemon juice tie it all together into something that tastes like it took far more effort than it did. Letting it rest for 15 minutes before serving is a small but important step — it gives the cauliflower time to soften just enough and lets all those flavors meld beautifully. Serve it alongside grilled proteins, scoop it up with warm flatbread, or eat it straight from the bowl — no judgment here.
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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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