Walnut Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh swaps out the traditional bulgur for riced cauliflower without sacrificing any of the dish's signature freshness. 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 carry that classic tabbouleh flavor, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every bite. The whole thing comes together in one bowl, and a short rest at room temperature lets the 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 label-scanning or substitution stress involved — just clean, vibrant produce and good olive oil. It works equally well as a light lunch on its own or as a bright, crowd-pleasing side alongside grilled proteins or warm pita.
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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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