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Inspired by the Middle Eastern dish, this cauliflower tabbouli is full of fresh and zesty flavors for an easy veggie side.
I’m probably not the only one who feels like they are struggling to get in all their vegetables lately.
It makes me want to just hunker down with a baguette and salted butter, but that kind of behavior is sort of frowned upon.
The key, I’ve found, is making sure I have plenty of food already set to go. So I’ve been eating lots of prepped foods like this cauliflower tabbouleh.
It’s extremely easy to make, especially because there’s no cooking involved. I like to pair it up with falafel or grilled chicken, but it works with practically anything as a replacement for your tired side salad.
Ingredients for cauliflower tabbouleh
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Cauliflower
- Fresh flat-leaf parsley
- Fresh mint leaves
- Lemon juice
- Olive oil
- Garlic cloves
- Red wine vinegar
- Tomatoes
- Cucumber
- Salt
Traditional tabbouleh (also spelled tabouli or tabbouli) is composed mainly of herbs, not of bulgur, so when swapping in the cauliflower there should still be a lot of parsley.
You can see that there is a lot of green in my cauliflower tabouli, intermingled beautifully with the cauliflower bits.
Obviously, if you’re not a parsley fan this tabouli might not be for you. But it also might make you change your mind about parsley!
This recipe uses a food processor, so if you don’t have one it will take much longer to prepare. You could also try making it in a high-powered blender. Or, make it even quicker using a bag of riced cauliflower! Just make sure to thaw it first.
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How to make this recipe
First, cut the core from the cauliflower: flip the head over and cut away the florets. This method makes less of a mess than cutting the head in half and trimming from there.
Cut or break the florets into smaller pieces to fit into your food processor. Use the PULSE function to chop into small pieces resembling rice or couscous; it shouldn’t take more than 15 pulses.
Add the parsley and mint and pulse a couple of times until chopped.
In a large mixing bowl, whisk together the lemon juice, olive oil, vinegar, garlic, and salt.
Dump in the cauliflower mixture and add the diced tomatoes and cucumber. Toss everything together until coated in the dressing and well-mixed. Taste and adjust seasoning, adding a few cracks of black pepper, if you like.
Enjoy immediately, or cover and store in the refrigerator until ready to eat.
Storage and serving
This recipe makes quite a bit, but it does keep well in the fridge. Because it’s raw and vegan, there’s nothing weird going on to make you worry about eating it a couple of days later.
In fact, it might even be better after a rest in the refrigerator, because the ingredients have a chance to mingle.
Cauliflower tabouli is great served with my lamb burgers, but if you want to keep it vegan you can just add some rinsed canned white beans or chickpeas, or cook up some falafel.
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Ingredients
- 1 head cauliflower, about 2 pounds
- 1 bunch fresh flat-leaf parsley, chopped
- 2 tablespoons chopped fresh mint
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, grated or pressed
- 1 teaspoon fine sea salt
- 2 tomatoes, diced
- 1/2 cucumber, chopped (about 1 cup)
- 1/4 cup diced red onion
Directions
- Remove leaves and core from cauliflower and break into florets. Place florets in a food processor and pulse about 10 times, until pieces have broken down and resemble rice or couscous.1 head cauliflower
- Add parsley and mint and pulse again until uniformly mixed with the cauliflower.1 bunch fresh flat-leaf parsley, 2 tablespoons chopped fresh mint
- In a large bowl, whisk together lemon juice, olive oil, red wine vinegar, garlic, and salt.1/4 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 clove garlic, 1 teaspoon fine sea salt
- Transfer cauliflower mixture to the bowl, and add tomatoes, cucumber, and onion. Stir well to mix with the dressing.2 tomatoes, 1/2 cucumber, 1/4 cup diced red onion
- Serve immediately or chill in the refrigerator until ready to serve.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
