Molly Yeh's Cauliflower Tabbouleh

Cauliflower pizza crust has no business in my house, but riced cauliflower is a welcome sub for tabbouleh's traditional bulgur wheat.
By Molly Yeh ,

Photography by Chantell and Brett Quernemoen

Recipe by Molly Yeh

Active Time

30 minutes

Total Time

30 minutes


6 to 8


  • 1 lb. riced cauliflower

  • 4 Persian cucumbers, chopped

  • 1/2 cup finely chopped fresh cilantro

  • 1/2 cup finely chopped fresh mint

  • 1/2 cup finely chopped fresh flat-leaf parsley

  • 1/2 red onion, finely chopped

  • 6 scallions, finely chopped

  • 1 lemon, juiced (about 1/4 cup)

  • 1/4 cup EVOO

  • Pinch of crushed red pepper

  • 3 radishes, thinly sliced


Place the riced cauliflower in a medium bowl. Cover and cook in the microwave on high until tender, about 3 minutes. Let cool, then drain. In a large bowl, mix the cauliflower with the remaining ingredients; season with salt and pepper.

Nutrition Information

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