Cauliflower tabbouleh: an herb-heavy salad built without a single grain

Traditional tabbouleh is mostly herbs anyway, with just enough bulgur to hold it together. Swap the grain for riced cauliflower and that balance barely shifts. What you get is a bright, lemony salad that is genuinely more parsley and mint than anything else, which is exactly the point of the dish in the first place.

Parsley, mint, and dill together bring a real amount of vitamin C and vitamin K to the plate, more than most people get from a salad that leans on lettuce alone. This is a good side to make ahead. It holds in the fridge for a day and the flavors settle in rather than fade.

The original recipe calls for diced tomato and a pinch of black pepper. The tomato is left out here and replaced with a little extra red onion, which keeps the same bite without the nightshade, and the black pepper is left out entirely rather than swapped.

Ingredients

For the dressing:

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 garlic clove, minced

For the salad:

• 2 1/2 cups riced cauliflower
• 1/4 cup red onion, diced
• 1/4 cup cucumber, diced
• 2 tablespoons fresh dill, chopped
• 3 tablespoons fresh mint, chopped
• 1/3 cup fresh parsley, chopped

Method

• Whisk the olive oil, lemon juice, salt, and garlic together in a small bowl. Set aside.
• Combine the riced cauliflower, red onion, cucumber, dill, mint, and parsley in a large bowl.
• Pour the dressing over the salad and toss to combine. Taste and adjust salt or lemon before serving.

*Adapted from unboundwellness.com by Michelle Hoover*