Gelatin Free Classic Cauliflower Tabbouleh
This vibrant grain-free spin on a Middle Eastern classic swaps traditional bulgur for finely riced cauliflower, delivering all the fresh, herby satisfaction of the original without a single animal-derived ingredient in sight. Every component here is completely plant-based and whole — no hidden additives, no thickeners, and absolutely nothing derived from animal collagen to worry about. The food processor does the heavy lifting, breaking the cauliflower down into delicate, rice-sized pieces that soak up the bright lemon dressing beautifully. Heaps of flat-leaf parsley and fresh mint give the salad its signature bold, green flavor, while diced Roma tomatoes and English cucumber add juicy crunch in every bite. A generous pour of extra-virgin olive oil and a squeeze of fresh lemon tie everything together into something that tastes far more complex than the ingredient list suggests. That short 15-minute rest is the secret — it gives the cauliflower time to soften just enough and lets all those flavors meld into something genuinely craveable. Serve it alongside grilled vegetables, scoop it up with warm pita, or eat it straight from the bowl — it holds up beautifully either way.
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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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