This Grain-Free Tabbouleh Recipe is perfect as a summery side dish or to bring to a cookout!
I love the flavors of tabbouleh – a Middle Eastern cold salad that’s traditionally made with a base of bulgar wheat – but I haven’t made it in years.
The freshness of the mint and parsley, the crunch of the cucumber, the savory flavor of the tomato, the zing from the lemon…it’s perfect.
Luckily, cauliflower comes to the rescue in this Grain-Free Tabbouleh recipe and makes a seamless substitute for the bulgar.
Besides the distinctive of fresh veggies and herbs, tabbouleh is identifiable because of its texture: everything is chopped into very fine pieces.
But you know, as much as I love chopping veggies – I really do, it’s quite meditative – sometimes, I just want to get in and out of the kitchen.
The solution is to use a food processor to make this Grain-Free Tabbouleh.
I was able to pulse the ingredients in small batches and make the whole salad in less than 10 minutes.
You can chop everything with a knife if you’d like, but I highly recommend using a food processor.
Grain-Free Tabbouleh Recipe
This Grain-Free Tabbouleh Recipe is perfect as a summery side dish or to bring to a cookout! It's chock full of healthy veggies!
- 1 medium head cauliflower cored and roughly chopped
- 6 green onions white and light green parts only, roughly chopped
- 2 large tomatoes seeded and roughly chopped
- 1/2 hothouse cucumber seeded and roughly chopped
- 1 large bunch flat-leaf parsley roughly chopped
- 1 large handful mint leaves roughly chopped
- 2 Juice of lemons
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- In a food processor, pulse the ingredients in small batches until they are in small pieces, but not mushy. For example, the cauliflower should be roughly the size of rice grains or a tiny bit smaller.
- Start with the cauliflower and make your way down the list, pulsing the green onions, tomatoes, cucumber, parsley, and mint. After each small batch, move the veggies to a large mixing bowl.
- Once all the veggies have been processed down, add the lemon juice, olive oil, salt, and pepper. Stir well to combine.
- Serve immediately or store in the refrigerator, covered, for up to 3-4 days.