Name: Cauliflower "Rice" Tabbouleh
Cook time: 10 minutes
Total time: 20 minutes
Yield: 5 cups
Ingredients: 1/2 medium head of cauliflower (about 1 pound), coarsely chopped; 5 tablespoons extra-virgin olive oil, divided; 1 teaspoon (or more) kosher salt, divided; 2 cups (packed) flat-leaf parsley leaves with tender stems; 1 cup (packed) mint leaves; 2 scallions, white and pale-green parts only, sliced; 1 garlic clove, coarsely chopped; 1 teaspoon finely grated lemon zest; 3 tablespoons fresh lemon juice; 1/4 teaspoon crushed red pepper flakes; 1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces; 6 ounces cherry tomatoes, quartered

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Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad.

Recipe information

Total Time
20 minutes
Yield
5 cups

Ingredients

1/2 medium head of cauliflower (about 1 pound), coarsely chopped

5 tablespoons extra-virgin olive oil, divided

1 teaspoon (or more) kosher salt, divided

2 cups (packed) flat-leaf parsley leaves with tender stems

1 cup (packed) mint leaves

2 scallions, white and pale-green parts only, sliced

1 garlic clove, coarsely chopped

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper flakes

1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces

6 ounces cherry tomatoes, quartered

Preparation

Step 1
Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Step 2
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
Do Ahead
Step 3
Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

TagsTabbouleh Salad Cauliflower Vegetable Parsley Herbs & Spices Mint Cucumber Cherry Tomato Tomato Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Raw Quick Easy 30 Minutes or Less Food Processor Epicurious

Recipe notes

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