Chestnut Free Classic Cauliflower Tabbouleh
This grain-free twist on a Middle Eastern classic swaps bulgur for finely riced cauliflower, and the result is every bit as fresh and satisfying as the original. A quick pulse in the food processor breaks the florets down into tender, rice-sized pieces that soak up the bright lemon dressing beautifully. Heaps of flat-leaf parsley and fresh mint do the heavy lifting here, giving the dish that signature herbaceous punch, while diced Roma tomatoes, cucumber, and scallion greens add color and crunch in every bite. A generous pour of extra-virgin olive oil and a squeeze of fresh lemon tie everything together into something that tastes far more complex than the ingredient list suggests. A short rest at room temperature is the secret step — it gives the cauliflower time to soften just slightly and lets all those flavors meld into something cohesive and vibrant. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions. It works equally well as a light lunch on its own or as a refreshing side alongside grilled proteins or warm flatbread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!