Peanut Free Classic Cauliflower Tabbouleh
This vibrant, herb-forward salad swaps traditional bulgur for finely riced cauliflower, giving you all the bright, refreshing flavors of the Middle Eastern classic with a lighter, grain-free twist. The food processor does the heavy lifting, breaking the cauliflower down into tender little pieces that soak up the lemon and olive oil dressing beautifully. Heaps of fresh flat-leaf parsley and mint are the real stars here — don't hold back, because that generous green base is exactly what makes tabbouleh taste so alive. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens round everything out with color and crunch. A short rest before serving is the secret step that lets the cauliflower soften just enough and allows all those flavors to meld into something genuinely craveable. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just clean, wholesome produce and pantry staples. It works equally well as a light lunch on its own or as a fresh, crowd-pleasing side alongside grilled proteins or 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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