Cauliflower Tabbouleh

Total Time
55 min
25 min
0 min
Tiny pieces of cauliflower replace bulghur in this version of a Mediterranean classic. It’s especially fantastic for gluten-free eaters.


uncooked cauliflower

1 head(s), medium, cut into florets (about 6 heaping cups florets)

fresh parsley

2½ cup(s), leaves only, or more to taste

mint leaves

½ cup(s), or more to taste

fresh tomato(es)

2 large, diced

uncooked red onion(s)

1 small, finely chopped

fresh lemon juice

3 Tbsp, or more to taste

olive oil

1 Tbsp

table salt

½ tsp, or more to taste

black pepper

¼ tsp, or more to taste


  1. Place half of cauliflower in a food processor; pulse until it resembles grains of couscous and then transfer to a large bowl. Repeat with remaining cauliflower.
  2. Place parsley and mint leaves in food processor; pulse until finely chopped (careful not to overprocess it) and transfer to bowl.
  3. Add tomato, onion, lemon juice, oil, salt and pepper to bowl; stir and set aside at least 30 minutes for flavors to blend.
  4. Serving size: 1 cup

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