Vegetarian Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese 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 flat-leaf parsley and fresh mint keep the flavor bold and aromatic, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every bite. The whole thing comes together in one bowl, no cooking required — just chop, pulse, toss, and let it rest for fifteen minutes while the flavors meld into something that tastes like it took far more effort than it did. That short resting time is key: the cauliflower softens just enough to feel tender without going mushy, and the bright lemon juice ties everything together. It works beautifully as a side dish, a light lunch, or a vibrant addition to a mezze spread.
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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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