Fish Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps the traditional bulgur for riced cauliflower without sacrificing any of the dish's signature vibrancy. The food processor does the heavy lifting, breaking the florets down into tender, grain-like pieces that soak up the lemon dressing beautifully. Heaps of fresh flat-leaf parsley and mint keep things bold and aromatic, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every forkful. A generous pour of extra-virgin olive oil and a hit of fresh lemon juice tie it all together with that classic tangy finish. That 15-minute rest at the end is the secret — it gives the cauliflower time to soften just enough and lets every ingredient get acquainted. This is the kind of salad that tastes even better as it sits, making it a smart make-ahead option for lunches or a crowd-pleasing side at dinner. Every ingredient here is straightforwardly plant-based and ocean-free, so there's zero guesswork about what's in the bowl.
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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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