Macadamia Free Classic Cauliflower Tabbouleh
This grain-free spin on a Middle Eastern classic swaps bulgur for finely riced cauliflower, giving you all the fresh, herby satisfaction of the original with a lighter, vegetable-forward base. The food processor does the heavy lifting, breaking those florets down into tender little pieces that soak up the bright lemon dressing beautifully. Heaps of flat-leaf parsley and fresh mint are the real stars here, backed up by juicy Roma tomatoes, crisp cucumber, and a hit of scallion for a salad that tastes genuinely vibrant. A generous pour of extra-virgin olive oil and fresh lemon juice ties everything together in a way that feels clean and lively rather than heavy. That short rest before serving is worth every minute — it gives the cauliflower time to soften just slightly and lets the flavors meld into something that tastes like it took far more effort than it did. Every ingredient in this bowl is exactly what it says it is, so there are no surprises lurking in the mix. It works beautifully as a side dish, a light lunch, or a make-ahead addition to a spread.
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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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