Cauliflower Tabbouleh

Riced cauliflower makes a light and fresh substitution for bulgur in this tabbouleh-inspired side salad. Jennifer McGruther

Inspired by the classic Middle Eastern dish, this tabbouleh skips the bulgur wheat and uses cauliflower instead. The result is an easy, fresh side dish that’s packed with veggies and herbs. It keeps well in the fridge for a few days and is excellent for taking to your next summer picnic or potluck.

Makes about 8 servings

• 3/4 pound cauliflower, coarsely chopped
• 3 medium cucumbers, peeled, seeded, and finely chopped
• 4 medium plum tomatoes, seeded and finely chopped
• 2 cloves garlic, minced
• 1 bunch green onions, thinly sliced
• 2 bunches flat-leaf parsley, stems removed, minced
• 1 bunch fresh mint, stems removed, minced
• 1 teaspoon finely ground real salt, plus extra if desired
• 1/3 cup extra-virgin olive oil
• 1 medium lemon, juiced

Place the cauliflower into the food processor and pulse until it breaks apart into tiny pieces, about the size of grains of rice.

Dump the grated cauliflower, cucumbers, tomatoes, garlic, green onions, parsley, mint, and salt into a large bowl. Stir gently to combine, and then dress with olive oil and lemon juice.

Let stand for 15 minutes, then serve.

Store any leftovers in a tightly sealed container in the fridge for up to 3 days.