Tricolore Cauliflower Tabbouleh

Written by Eydie Desser

This is a fun, vibrant, healthier take on the Lebanese Tabbouleh everyone loves.  I switched out the bulgar with colorful cauliflower because you just can’t beat cruciferous for health!  I also omitted the oil, while allowing for just the tiniest bit of salt at the very end.  Adding extra lemon juice and a little garlic elevates the flavor, wonderfully.  Serve with these beautiful Radicchio di Treviso, or Romaine and let your guests eat as a pick up appetizer.


  • 3 oz. each:  purple cauliflower, orange cauliflower & white cauliflower
  • Juice of 2 lemons, or more to taste, divided
  • 2 small garlic cloves, minced
  • 1 cup finely chopped flat leaf parsley
  • ½ cup roughly chopped mint
  • 1 lb tomatoes (about 3 plum tomatoes), finely diced
  • 1 Persian cucumber, sliced lengthwise into quarters, then sliced to ¼ inch thick
  • 4 scallions, sliced, white and light green parts only
  • Freshly ground black pepper to taste
  • Salt, tiny little bit at the end
  • 2 heads Radicchio di Treviso or Romaine leaves for serving


1- Prepare the Cauliflower:  Place the purple, orange and white cauliflower into the bowl of a food processor and process until finely chopped..  Remove from the processor and place in a medium size microwave safe bowl.  Mix in 2-3 TB water and place in the microwave for 30 seconds. This softens the cauliflower making it easy to absorb the flavors.  Mix in 3 TB lemon juice into the cauliflower and add minced garlic.  Stir to combine and let marinate for 10 minutes, or longer.

2- Add in parsley, mint, tomatoes, cucumber, scallions and black pepper.  Stir to combine, taste and adjust seasonings, adding more lemon juice or black pepper.

3- Serve with Radicchio di Treviso or Romaine lettuce leaves having a spoon available.

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