Honey Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps traditional bulgur for riced cauliflower without sacrificing any of the bold, garden-fresh flavor the dish is known for. A quick pulse in the food processor breaks the florets down into perfect grain-sized pieces that soak up the lemon and olive oil dressing beautifully. Heaps of flat-leaf parsley and fresh mint keep things vibrant, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every bite. The dressing is nothing more than good extra-virgin olive oil and freshly squeezed lemon juice — no sweeteners, no shortcuts, just clean and punchy flavor. A short rest at room temperature is the secret step that lets the cauliflower soften just enough and allows all those flavors to meld together into something that tastes far greater than the sum of its parts. It works beautifully as a side dish, a light lunch, or even scooped onto flatbread — and because every single ingredient is whole and unprocessed, there's zero guesswork about what's in it.
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!