Coconut Free Classic Cauliflower Tabbouleh
This grain-free spin 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 give the salad that signature herby punch, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every bite. Extra-virgin olive oil and a generous squeeze of fresh lemon juice tie everything together with a clean, zesty finish. The short resting time is key — it lets the cauliflower soften just enough and allows all those flavors to meld into something that tastes like it took far more effort than it did. There's no coconut oil, coconut aminos, or any coconut-derived ingredient anywhere in this recipe, so it's genuinely worry-free for anyone navigating that particular sensitivity. Serve it alongside grilled proteins, scoop it up with warm pita, or eat it straight from the bowl — it holds up well and gets even better as it sits.
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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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