High Fructose Corn Syrup Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad without a grain of bulgur in sight. The cauliflower gets pulsed in a food processor until it mimics the texture of fine couscous, soaking up the lemon and olive oil dressing beautifully. A generous heap of flat-leaf parsley and fresh mint keeps the flavor bold and aromatic, while Roma tomatoes, English cucumber, and scallion greens add crunch and color in every bite. What makes this recipe such a smart choice is how completely clean the ingredient list is — every single component is a whole, unprocessed food with zero hidden sweeteners to worry about. Store-bought grain salads and prepared tabouli mixes are notorious for sneaking in additives and sweetened dressings, but here you're working with nothing but fresh produce, good olive oil, and real lemon juice. A short rest at room temperature lets the cauliflower soften just slightly and allows all those flavors to meld into something that tastes like it took far more effort than it did. It works equally well as a side dish, a light lunch, or a vibrant addition to a mezze spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!