Turmeric Free Classic Cauliflower Tabbouleh
This grain-free twist on a Middle Eastern classic swaps bulgur for cauliflower that's been pulsed in a food processor until it mimics the texture of fine, tender crumbles. The result is a bright, herb-forward salad loaded with flat-leaf parsley, fresh mint, juicy Roma tomatoes, and crisp cucumber — everything you want from a great tabbouleh, just lighter and more versatile. A generous pour of extra-virgin olive oil and a hit of fresh lemon juice tie it all together with a clean, zesty finish. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden spice blends that might sneak in unwanted additions. A short rest at room temperature is the secret step — it gives the cauliflower time to soften just enough and lets all those fresh flavors meld beautifully. Serve it alongside grilled proteins, scoop it up with warm pita, or eat it straight from the bowl — it holds up well and tastes even better as it sits.
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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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