Nutmeg Free Classic Cauliflower Tabbouleh
This bright, herb-forward salad swaps traditional bulgur for cauliflower that's been pulsed in a food processor until it mimics the fine, grainy texture of the original — and the result is genuinely impressive. Heaps of flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite that clean, grassy punch that makes tabbouleh so refreshing. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens round out the bowl with color and crunch, while a generous pour of extra-virgin olive oil and fresh lemon juice ties everything together. The short rest at room temperature is a small but important step — it lets the cauliflower soften just enough and allows the flavors to meld into something that tastes far more than the sum of its parts. Every single ingredient in this recipe is naturally free of nutmeg and warm spice blends, so there's no label-reading or substitution stress involved. It's the kind of dish that works equally well as a light lunch, a make-ahead side for a dinner spread, or something to scoop up with 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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