Citric Acid Free Classic Cauliflower Tabbouleh
This grain-free spin on a Middle Eastern classic swaps bulgur for cauliflower that's been pulsed in a food processor until it mimics the fine, tender texture of traditional cracked wheat — and the result is genuinely impressive. A generous heap of flat-leaf parsley and fresh mint keeps the flavor bright and herbaceous, while Roma tomatoes, English cucumber, and scallion greens add crunch and color in every bite. The whole thing gets dressed with good extra-virgin olive oil and fresh lemon juice, which pulls everything together into something that tastes far more complex than the ingredient list suggests. For anyone navigating a citric acid sensitivity, the dressing here relies entirely on squeezed lemon rather than any processed citric acid additives, so you know exactly what's going into the bowl. A short rest at room temperature is the secret step — it gives the cauliflower a chance to soften just enough and lets the herbs and vegetables absorb the dressing beautifully. This is the kind of dish that works as a light lunch on its own or as a vibrant side next to grilled proteins, and it comes together with minimal fuss and zero cooking required.
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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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