Oats Free Classic Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this cauliflower version delivers every bit of that herbaceous, lemony punch. Traditional tabbouleh is built on bulgur wheat, which makes it a minefield for anyone avoiding oats and grains — but riced cauliflower steps in seamlessly, soaking up the olive oil and lemon juice just as beautifully. A food processor does the heavy lifting, breaking the florets down into fine, grain-like pieces that mimic the texture of the original without any cereal grains in sight. The generous handfuls of flat-leaf parsley and fresh mint are the real stars here, giving the salad that signature verdant flavor that makes tabbouleh so addictive. Roma tomatoes, crisp English cucumber, and scallion greens round everything out with color and crunch. That 15-minute rest at the end is worth every second — it lets the cauliflower soften just slightly and allows the flavors to meld into something that tastes like it took far more effort than it did. Serve it alongside grilled proteins, scoop it up with warm flatbread, or eat it straight from the bowl — no judgment here.
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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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