Soy Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps the traditional bulgur for riced cauliflower without sacrificing any of the dish's signature freshness. A quick spin in the food processor breaks the florets down into perfect, grain-sized pieces that soak up the lemon and olive oil dressing beautifully. Heaps of flat-leaf parsley and fresh mint keep things vibrant, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every bite. The whole thing comes together with just a drizzle of extra-virgin olive oil and a generous squeeze of lemon — no sauces, no packaged seasonings, and absolutely nothing hiding a soy derivative. A short rest at room temperature is all it takes for the flavors to meld and the cauliflower to soften into that tender, satisfying texture you want. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grilled proteins, and it travels well to potlucks or meal-prep containers too.
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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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