Mushroom Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad — just with riced cauliflower standing in for bulgur wheat. The food processor does the heavy lifting, breaking the florets down into tender, grain-sized pieces that soak up the lemon and olive oil dressing beautifully. Heaps of fresh flat-leaf parsley and mint give it that signature bold, green flavor, while diced Roma tomatoes, cucumber, and scallion greens add crunch and a little sweetness in every bite. A short rest at room temperature is the secret step here — 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. The whole dish is built entirely from fresh produce, herbs, and pantry staples, so there's zero guesswork about hidden ingredients or unwanted additions. It works beautifully as a side dish alongside grilled proteins, scooped up with warm pita, or eaten straight from the bowl as a satisfying lunch.
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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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