Gluten Free Classic Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this version delivers every bit of that herby, lemony magic without a grain of bulgur in sight. Riced cauliflower steps in as the base, and once it's pulsed down in the food processor and tossed with mountains of flat-leaf parsley, fresh mint, crisp cucumber, and juicy Roma tomatoes, you genuinely won't miss the wheat. The short rest time is the secret — those 15 minutes let the cauliflower soften just enough and soak up the olive oil and lemon juice so every forkful tastes cohesive and deeply seasoned. Using only the green tops of the scallions keeps the flavor bright and mild, which lets the herbs stay front and center where they belong. Everything here is whole, simple, and naturally free from gluten-containing grains, so there's no label-reading or substitution anxiety involved. It's the kind of salad that works as a light lunch, a stunning side at a dinner party, or meal-prepped ahead for the week — the flavors only get better as it sits.
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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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