Lupin Free Classic Cauliflower Tabbouleh
This vibrant, herb-forward salad swaps traditional bulgur for finely riced cauliflower, delivering all the bright, refreshing flavors of the Middle Eastern classic without any grain in sight. The food processor does the heavy lifting, breaking the cauliflower down into tender, rice-sized pieces that soak up the lemon dressing beautifully. Heaps of flat-leaf parsley and fresh mint are the real stars here, giving every bite that signature grassy, aromatic punch that makes tabbouleh so craveable. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens add color and crunch, while a generous pour of extra-virgin olive oil ties everything together with a silky richness. A short rest at room temperature is the secret step — it lets the cauliflower soften just enough and allows all those flavors to meld into something that tastes like it took far more effort than it did. Everything in this bowl is a whole, recognizable ingredient, so there's no need to scrutinize labels or worry about hidden additives. It's the kind of clean, crowd-pleasing dish that works as a light lunch, a side at a summer cookout, or a meal-prep staple you'll want on rotation all week.
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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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