Celery Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad — just with riced cauliflower standing in for the traditional bulgur wheat. The cauliflower gets pulsed in a food processor until it breaks down into fine, grain-like pieces that soak up the lemon dressing beautifully. Heaps of flat-leaf parsley and fresh mint keep the flavor bold and aromatic, while Roma tomatoes, English cucumber, and scallion greens add color and crunch in every bite. A generous pour of extra-virgin olive oil and fresh lemon juice ties it all together with that tangy, clean finish tabbouleh is known for. Crucially, every single ingredient here is naturally free from celery and celery derivatives — no hidden stalks, no celery seed, no sneaky celery salt — so you can dig in without scanning labels or second-guessing the bowl. A short rest at room temperature lets the cauliflower soften just enough and allows the flavors to meld into something that tastes like it took far more effort than it did. This one is equally at home as a light lunch on its own or as a vibrant side alongside grilled proteins or warm flatbread.
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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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