Capsaicin Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad without a single grain of bulgur — or a trace of heat. Ricing the cauliflower in a food processor gives it that perfect fine, tender texture that soaks up the lemon and olive oil dressing beautifully. A generous heap of flat-leaf parsley and fresh mint keeps the flavor bold and aromatic, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color to every forkful. Because the ingredient list is completely free of chili, pepper flakes, or any spicy seasoning, this is a dish that anyone avoiding capsaicin can enjoy without a second thought — no label-reading required. The short rest time before serving is the secret step that lets the cauliflower soften just enough and allows all those bright flavors to meld together. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or 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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