Chicken Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps out the traditional bulgur for riced cauliflower without sacrificing any of the dish's signature freshness. A quick spin in the food processor breaks the florets down into perfect grain-sized pieces that soak up the lemon and olive oil dressing beautifully. Heaps of flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite that bold, garden-forward flavor tabbouleh is known for. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens round out the texture and color, making this as gorgeous on the plate as it is on the palate. A short rest before serving is the secret step — it gives the cauliflower time to soften just slightly and lets all those flavors meld into something that tastes like it took far more effort than it did. Everything in this bowl is entirely plant-based and naturally free from any poultry, so there's zero guesswork about what's in it. It works beautifully as a standalone lunch, a vibrant 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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