Gut Friendly Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad — the fresh parsley, cool cucumber, juicy tomato, and zippy lemon — without the bulgur wheat that can leave sensitive stomachs feeling heavy. Ricing the cauliflower in a food processor is the key move here, breaking it down into tender, grain-like pieces that soak up the olive oil and lemon dressing beautifully. Using only the green tops of the scallions keeps the flavor bright while being gentler on digestion than the sharper white bulb. The short rest period before serving is worth every minute — it lets the cauliflower soften just enough and allows all those bold, fresh flavors to meld into something that tastes like it took far more effort than it did. Every ingredient on this list is whole, recognizable, and plant-forward, which is exactly what makes this dish such a reliable choice when you're trying to eat in a way that actually makes you feel good. Serve it alongside grilled proteins, scoop it up with warm flatbread, 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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