Turkey Free Classic Cauliflower Tabbouleh
Bright, herby, and loaded with fresh vegetables, this cauliflower tabbouleh delivers everything you love about the classic Levantine salad without a grain of bulgur in sight. The cauliflower gets pulsed in a food processor until it mimics the fine, tender texture of traditional cracked wheat, soaking up the lemon and olive oil dressing beautifully. Flat-leaf parsley and fresh mint are the real stars here — finely chopped and generously measured, they give every bite that signature grassy, aromatic punch. Roma tomatoes, English cucumber, and scallion greens round out the bowl with color, crunch, and a little sweetness. A short rest at room temperature is the secret step that lets the cauliflower soften just enough and allows all those flavors to meld into something that tastes like it took far more effort than it did. The whole dish is naturally plant-based and completely free of any poultry or meat, so it works as a light main, a vibrant side, or a make-ahead lunch that only gets better as it sits. If you've been skeptical about cauliflower standing in for grains, this is the recipe that will change your mind.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!