Tree Nut Free Classic Cauliflower Tabbouleh
This grain-free twist on a Middle Eastern classic swaps traditional bulgur for finely riced cauliflower, and the result is every bit as fresh and satisfying as the original. A quick pulse in the food processor breaks 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 it that signature herbaceous punch, while diced Roma tomatoes, cucumber, and scallion greens add color and crunch in every bite. A generous drizzle of extra-virgin olive oil and fresh lemon juice ties everything together with a clean, zesty finish. The short rest time before serving is the secret — it gives the cauliflower a chance to soften just slightly and lets all those flavors meld into something that tastes like it took far more effort than it did. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or mezze spreads.
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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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