Pistachio Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps traditional bulgur for riced cauliflower without sacrificing any of the bold flavors that make the dish so satisfying. A quick spin in the food processor breaks the florets down into tender, grain-like pieces that soak up the lemon and olive oil dressing beautifully. Heaps of fresh flat-leaf parsley and mint keep things vibrant, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every bite. The whole thing comes together in one bowl, and a short rest at room temperature lets the cauliflower soften just enough so the flavors meld into something that tastes like it took far more effort than it did. Because every ingredient here is a whole, recognizable food — fresh produce, olive oil, lemon juice — there's no need to scan labels or worry about hidden nuts sneaking in from a packaged grain blend. It's the kind of dish that works as a generous side, a light lunch, or a make-ahead salad that 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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