Hazelnut Free Classic Cauliflower Tabbouleh
This grain-free spin on a Middle Eastern classic swaps bulgur for cauliflower that's been pulsed in a food processor until it mimics the texture of fine cracked wheat — and the result is genuinely impressive. Every bite is loaded with bright, herbaceous flavor from generous amounts of fresh parsley and mint, balanced by juicy Roma tomatoes, crisp cucumber, and a sharp lemon-olive oil dressing. Tree nut allergies can make navigating packaged grain salads and restaurant mezze a real headache, but this one is built entirely from whole, fresh produce with zero hidden surprises. The ingredient list is clean and straightforward, so you know exactly what's going into the bowl. A short rest at room temperature is all it takes for the cauliflower to soften just enough and for the flavors to meld into something that tastes like it took far more effort than it did. Serve it alongside grilled proteins, 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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