Eosinophilic Esophagitis Friendly Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad without the bulgur wheat that makes traditional versions off-limits for so many people managing eosinophilic esophagitis. Ricing the cauliflower in a food processor gives it a tender, grain-like texture that soaks up the lemon and olive oil dressing beautifully. The ingredient list is clean and straightforward — fresh parsley, mint, cucumber, tomato, scallion greens, and a simple citrus vinaigrette — so there's no guesswork about hidden triggers. Letting the salad rest for a few minutes before serving is a small but important step that softens the cauliflower just enough and lets all those bright flavors meld together. It's the kind of dish that feels indulgent and satisfying while actually being incredibly gentle on the body. Serve it as a side, pile it into a bowl, or eat it straight from the mixing bowl — no judgment here.
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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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