Beef Free Classic Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels instantly refreshing, and this cauliflower version delivers every bit of that bright, herby energy. Instead of bulgur wheat, riced cauliflower forms the base — just a few quick pulses in the food processor and you have a grain-free foundation that soaks up the lemon and olive oil beautifully. The generous amounts of flat-leaf parsley and fresh mint are what really make this sing, giving it that classic, garden-fresh flavor that tabbouleh lovers expect. Roma tomatoes, English cucumber, and scallion greens round everything out with color, crunch, and a little sweetness. A short rest at room temperature is the secret step here — it gives the cauliflower time to soften just slightly and lets all the flavors meld into something that tastes far more complex than the ingredient list suggests. This is the kind of salad that works as a light lunch, a vibrant side, or something to meal-prep at the start of the week since it 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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