Tabbouleh with Cauliflower

This fresh and vibrant salad is a great twist on a classic favorite, using cauliflower to add a nutritious crunch. It's light, flavorful, and perfect for a healthy side dish or a quick snack.

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TIME26 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 large head cauliflower, cut into florets ¼ cup lemon juice 2 tablespoons olive oil ¾ cup chopped tomatoes salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by pulsing the cauliflower florets in a food processor until they’re broken down into small, rice-sized pieces—this usually takes about 10 seconds. Transfer the cauliflower “rice” to a big bowl, then squeeze in the lemon juice and drizzle with olive oil. Add the minced garlic, chopped tomatoes, sliced scallions, fresh mint, and parsley. Season everything with a bit of salt and pepper, then give it all a good mix. You can enjoy it right away, but letting it chill in the fridge for a few hours really helps the flavors come together.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use a food processor to pulse the cauliflower into small, rice-sized pieces for the best texture.
- Let the salad rest for at least 15 minutes before serving to allow the flavors to blend well.
- Adjust the lemon and salt to taste, as they help bring out the brightness in the dish.

Why you’ll love it

This dish is a fresh and healthy twist on a classic salad. It uses cauliflower instead of bulgur, making it low in carbs and gluten-free. The bright flavors of herbs and lemon make it light and refreshing, perfect for any season.

Serving ideas

Serve chilled or at room temperature as a side dish with grilled meats or roasted vegetables. It also works great as a light lunch on its own or stuffed inside pita bread for a healthy wrap.

Storage & leftovers

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, as the cauliflower may release some liquid over time. Avoid freezing to keep the fresh texture intact.