Yeast Free Classic Cauliflower Tabbouleh
Bright, herby, and packed with fresh vegetables, this cauliflower tabbouleh delivers everything you love about the classic Middle Eastern salad without a grain of bulgur in sight. The cauliflower gets pulsed in a food processor until it mimics the fine, tender texture of cracked wheat — it's a clever swap that keeps the dish completely free of fermented or leavened ingredients while still feeling hearty and satisfying. A generous handful of flat-leaf parsley and fresh mint gives the bowl its signature grassy, aromatic punch, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every forkful. The dressing is nothing more than good extra-virgin olive oil and fresh lemon juice, which means no hidden additives or vinegars to worry about. Letting the salad rest for fifteen minutes before serving is the small but important step that brings it all together — the cauliflower softens just enough and soaks up all that citrusy brightness. It works beautifully as a light lunch on its own or as a fresh, vibrant side alongside grilled proteins. Simple, clean, and genuinely delicious, this is the kind of recipe that earns a permanent spot in your regular rotation.
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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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