Vegan Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Levantine salad — just with riced cauliflower standing in for bulgur wheat. 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 fresh flat-leaf parsley and mint do the heavy lifting here, giving the dish that signature grassy, aromatic punch that makes tabbouleh so craveable. Diced Roma tomatoes, crisp English cucumber, and sliced scallion greens round out the bowl with color and crunch. Every single ingredient is whole, plant-based, and completely unprocessed, so there's nothing to second-guess on the label. A short rest at room temperature is the secret step — it lets the cauliflower soften just slightly and allows all those bold flavors to meld into something that tastes like it took far more effort than it did. Serve it as a side, pile it into a wrap, or eat it straight from the bowl with a spoon.
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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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