Grain-Free Tabbouleh Recipe

Prep Time 15 mins
Total Time 15 mins
Serves Serves 6


  • 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
  • Juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper


  1. 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.
  2. 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.
  3. Once all the veggies have been processed down, add the lemon juice, olive oil, salt, and pepper. Stir well to combine.
  4. Serve immediately or store in the refrigerator, covered, for up to 3-4 days.


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