Seed Oil Free Classic Cauliflower Tabbouleh
This vibrant grain-free take on a Middle Eastern classic swaps traditional bulgur for finely riced cauliflower, delivering all the freshness and texture you love without any of the usual compromises. The food processor does the heavy lifting, breaking the florets down into tender, rice-sized pieces that soak up the bright lemon dressing beautifully. Heaps of flat-leaf parsley and fresh mint give every bite that signature herbaceous punch, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color. The only fat here is a generous pour of extra-virgin olive oil — cold-pressed, unrefined, and exactly the kind of clean ingredient that makes this dish so satisfying to eat without second-guessing what's in it. A short rest at room temperature is all it takes for the cauliflower to soften just enough and the flavors to meld into something that tastes like it took far more effort than it did. It works equally well as a light lunch on its own or as a refreshing side alongside grilled proteins.
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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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