Pescatarian Classic Cauliflower Tabbouleh
This vibrant grain-free take on a Middle Eastern classic swaps traditional bulgur for cauliflower that's been pulsed in a food processor until it mimics the texture of fine cracked wheat — and the result is genuinely impressive. Heaps of fresh flat-leaf parsley and mint do the heavy lifting here, giving every bite that bright, herbaceous punch that makes tabbouleh so craveable. Juicy Roma tomatoes, crisp English cucumber, and sliced scallion greens round out the bowl with color and crunch, while a generous drizzle of extra-virgin olive oil and fresh lemon juice ties it all together. That short 15-minute rest before serving is the secret step — it lets the cauliflower soften just enough and allows the flavors to fully meld into something that tastes like it took far more effort than it did. The whole dish comes together with nothing but a food processor and a good knife, making it an easy win for a weeknight side or a make-ahead lunch. It's naturally plant-forward and completely free of meat, so it fits seamlessly into a pescatarian spread alongside grilled fish or a simple seafood platter.
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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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