Tabbouleh is one of those dishes that's traditionally built on bulgur wheat, which makes it a no-go for anyone avoiding rye and other grains — but this cauliflower version sidesteps that entirely without sacrificing any of the freshness or texture you'd expect. The cauliflower gets pulsed in a food processor until it breaks down into fine, rice-sized pieces that soak up the lemon and olive oil dressing beautifully. Heaps of flat-leaf parsley and fresh mint keep things bright and herbaceous, while diced Roma tomatoes, English cucumber, and scallion greens add crunch and color in every bite. A generous pour of extra-virgin olive oil and a hit of fresh lemon juice tie it all together with that signature tangy, clean finish. A short rest at room temperature is all it takes for the flavors to meld and the cauliflower to soften just enough — no cooking required beyond a quick blitz in the food processor. It's the kind of salad that works as a light lunch, a vibrant side dish, or something to meal-prep at the start of the week since it only gets better as it sits.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
Add the parsley, mint, tomatoes, cucumber, and scallion greens to the bowl with the riced cauliflower and toss to combine.
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