Brazil Nut Free Classic Cauliflower Tabbouleh
Fresh herbs, bright lemon, and crisp vegetables come together in a grain-free twist on the beloved Middle Eastern classic that feels just as vibrant and satisfying as the original. Cauliflower florets get pulsed in a food processor until they reach a fine, rice-like texture, giving you all the hearty substance of traditional bulgur without any grains at all. The combination of flat-leaf parsley, fresh mint, juicy Roma tomatoes, and cool English cucumber makes every bite feel incredibly fresh and alive. A generous pour of extra-virgin olive oil and a hit of fresh lemon juice tie everything together with that signature tangy richness tabbouleh is known for. The short resting time is key — it lets the cauliflower soften just enough to absorb all those bright flavors before you dig in. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, wholesome produce from start to finish. It works beautifully as a light lunch, a side dish, or scooped up with warm pita.
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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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