Paleo Classic Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this version delivers every bit of that herbaceous punch without the bulgur wheat that makes traditional recipes off-limits. Ricing the cauliflower in a food processor is the key move here — a few quick pulses give you that fine, grain-like texture that soaks up the lemon and olive oil dressing beautifully. The ratio of parsley and mint to everything else is generous, which is exactly how it should be, and the Roma tomatoes and cucumber keep each bite cool and crisp. Using only the green tops of the scallions keeps the flavor bright rather than sharp, a small detail that makes a real difference. A short rest before serving is worth every minute — it lets the cauliflower soften just enough and allows the lemon, olive oil, and herbs to meld into something that tastes like it took far more effort than it did. This is the kind of salad that works as a light lunch on its own or as a vibrant side next to grilled meat or fish.
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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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