Wheat Free Classic Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this version delivers every bit of that herby, lemony magic without a grain of bulgur in sight. Riced cauliflower steps in as the base, and once it's pulsed down in a food processor and tossed with heaps of flat-leaf parsley, fresh mint, juicy Roma tomatoes, and crisp cucumber, you honestly won't miss the wheat at all. The scallion greens add a gentle bite, while good extra-virgin olive oil and a generous squeeze of fresh lemon juice pull everything together into something that tastes clean, vibrant, and deeply satisfying. That short 15-minute rest is the secret — it gives the cauliflower time to soften just slightly and lets the flavors meld into a cohesive salad rather than a pile of separate ingredients. Store-bought tabbouleh almost always contains bulgur wheat, so making it yourself is really the only reliable way to get the real experience without the worry. This is the kind of recipe that works equally well as a light lunch on its own or as a bright, crowd-pleasing side alongside grilled proteins or mezze spreads.
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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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