Nitrate & Nitrite Free Classic Cauliflower Tabbouleh
Bright, herby, and packed with fresh vegetables, this cauliflower tabbouleh is the kind of dish that makes you feel good from the first bite. Traditional tabbouleh swaps in for grain, but this version uses a food processor to break cauliflower florets down into fine, rice-sized pieces that soak up every bit of the lemon and olive oil dressing beautifully. Flat-leaf parsley and fresh mint do the heavy lifting here, giving the salad that signature bold, green flavor that makes tabbouleh so craveable. Roma tomatoes, English cucumber, and scallion greens round everything out with color, crunch, and a little sweetness. Every single ingredient in this recipe is naturally free of added preservatives, so there's no label-scanning or second-guessing — just whole, clean produce and pantry staples you can trust. A short rest at room temperature before serving is the secret step that lets the cauliflower soften just enough and the flavors fully meld together. It works equally well as a light lunch on its own or as a vibrant side alongside grilled fish or roasted chicken.
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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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