Ginger Free Classic Cauliflower Tabbouleh
This grain-free spin on a Middle Eastern classic swaps bulgur for finely riced cauliflower, delivering all the bright, herby satisfaction of the original without any wheat or gluten concerns. The food processor does the heavy lifting, breaking the florets down into tender, rice-sized pieces that soak up the lemon and olive oil dressing beautifully. Heaps of fresh flat-leaf parsley and mint are the real stars here, giving every bite that signature grassy, aromatic punch that makes tabbouleh so craveable. Crisp cucumber, juicy Roma tomatoes, and the mild bite of scallion greens round out the texture and keep things fresh and light. A short rest at room temperature is the secret step — 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. Every single ingredient in this recipe is naturally free from ginger, so there's no label-checking or substitution stress involved. It works just as well as a standalone lunch as it does alongside grilled proteins or scooped up with warm pita.
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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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