Pecan Free Classic Cauliflower Tabbouleh
Fresh herbs, bright lemon, and crisp vegetables come together in a salad that feels light and vibrant without sacrificing any of the bold, herby punch you'd expect from a great tabbouleh. Instead of bulgur wheat, riced cauliflower forms the base — just a few quick pulses in the food processor and you have a tender, grain-free foundation that soaks up the olive oil and lemon dressing beautifully. The combination of flat-leaf parsley, fresh mint, juicy Roma tomatoes, and cool English cucumber makes every bite feel genuinely refreshing. A short rest at room temperature is the quiet secret here: it gives the cauliflower time to soften just slightly and lets all those flavors meld into something that tastes far more complex than the ingredient list suggests. Every component in this recipe is whole and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking in from packaged goods. It works equally well as a light lunch on its own or as a side alongside grilled proteins and dips. Make a big batch — it only gets better as it sits.
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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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