Xanthan Gum Free Classic Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Lebanese salad without a grain of bulgur in sight. Ricing the cauliflower in a food processor gives it that perfect fine, fluffy texture that soaks up the lemon and olive oil dressing beautifully. Every ingredient here is completely whole and unprocessed — fresh parsley, mint, cucumber, tomato, and scallion greens — so there's zero need to scan labels for hidden additives or stabilizers. That matters a lot when you're avoiding thickeners and gums that sneak into pre-made or packaged grain alternatives. The short rest time before serving is a small but important step; it lets the cauliflower soften just enough and allows the bright, tangy dressing to meld with all those fresh herbs. The result is a salad that tastes clean and vibrant, with a satisfying bite that holds up well on a mezze spread or alongside grilled proteins. It's the kind of dish that converts skeptics — nobody misses the wheat once they taste how good this version is.
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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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