Cashew Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps traditional bulgur for riced cauliflower without sacrificing any of the bold flavors that make the dish so beloved. The food processor does the heavy lifting, breaking the florets down into tender, grain-like pieces that soak up the lemon and olive oil dressing beautifully. Heaps of fresh flat-leaf parsley and mint give every bite that signature grassy punch, while Roma tomatoes, English cucumber, and scallion greens add crunch and color throughout. A short rest at room temperature is the secret step — it lets the cauliflower soften just enough and allows all those bright flavors to meld together into something that tastes like it took far more effort than it did. Every ingredient here is whole, fresh, and straightforward, so there's zero guesswork about what's in the bowl — no hidden nut-based additives or processed fillers to navigate. It works equally well as a light lunch on its own, a vibrant side alongside grilled proteins, or scooped up with warm pita at a gathering.
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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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