MSG Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad without the bulgur. Riced cauliflower soaks up the lemon and olive oil dressing beautifully, giving you that satisfying, grain-like texture while keeping the ingredient list completely whole and clean. Every component here — the heaps of flat-leaf parsley, fresh mint, crisp cucumber, and juicy Roma tomatoes — is naturally free of added flavor enhancers, so there's no label-reading stress involved. That short 15-minute rest before serving is the secret weapon; it lets the cauliflower soften just enough and allows the lemon juice, olive oil, and herbs to meld into something genuinely craveable. The scallion greens add a gentle bite without overpowering the fresh, garden-forward flavors that make this dish so satisfying. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or warm pita.
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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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