Legume Free Classic Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this cauliflower version delivers every bit of that herby, lemony magic. Traditional recipes lean on bulgur wheat, but here the cauliflower gets pulsed in a food processor until it mimics that same satisfying grain-like texture — no legumes, no grains, just clean, whole ingredients. The combination of flat-leaf parsley, fresh mint, juicy Roma tomatoes, and crisp cucumber makes every bite feel like a little celebration of produce. A generous pour of extra-virgin olive oil and fresh lemon juice ties it all together with a dressing that's tangy and rich without being heavy. Resting the salad for 15 minutes before serving is the quiet secret here — it gives the cauliflower time to soften just slightly and lets all those flavors meld into something genuinely craveable. It's the kind of side dish that disappears fast at a table, and nobody will miss the original grain for a second.
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!