Eggless Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps out the traditional bulgur for finely riced cauliflower without sacrificing any of the dish's signature freshness. A quick spin in the food processor breaks the florets down into tender, grain-like pieces that soak up the lemon and olive oil dressing beautifully. Heaps of flat-leaf parsley and fresh mint keep the flavor bold and aromatic, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every bite. The whole thing comes together in one bowl, making cleanup a breeze. A short rest at room temperature is the secret step — it gives the cauliflower time to soften just enough and lets all those bright flavors meld together. Naturally free of eggs and completely plant-based, this salad is a crowd-pleaser that works as a light lunch, a vibrant side dish, or something to meal-prep ahead for the week.
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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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