Purple cauliflower adds bold color and a subtle nuttiness to this reimagined tabbouleh. Riced and lightly sautéed in olive oil to remove the bitter bite, the cauliflower takes the place of traditional bulgur, keeping the dish light while delivering just enough warmth and richness to anchor the herbs and lemon. Crisp cucumber and a hit of fresh garlic round out the texture and flavor.
This dish comes together quickly and holds its texture beautifully, making it a strong option for meal prep or entertaining. With no bulgur to soak or cool, prep is simple and flexible whether you grate your cauliflower by hand or pulse it in a food processor.
Customizing This Dish
- Cauliflower: Regular white or orange cauliflower can be used in place of purple. The flavor will stay the same; only the visual impact changes.
- Herbs: Flat-leaf parsley is traditional, but curly parsley works in a pinch. Swap mint for dill or cilantro depending on preference.
- Add-ins: Chopped cherry tomatoes, finely diced red bell pepper, or crumbled feta can add color and variety. For a protein boost, stir in chickpeas or chopped grilled chicken.
What to Serve with Purple Cauliflower Tabbouleh
Tabbouleh is a staple for any mezze platter. Try serving it alongside these other mezze classics:
- Hummus (try our Fresh Fava Bean Hummus for a twist on the classic)
- Falafel (our recipe here adds grated zucchini for a nice veggie boost)
- Grilled vegetables and labneh
- Grilled meats like shawarma, kofta, or kebabs
- Lebanese style pickled turnips
How to Store and Serve Leftovers
Leftover tabbouleh should be stored in an airtight container in the refrigerator for up to 2 days. While it’s best enjoyed fresh, the flavors continue to develop as it rests. If you’ve added tomatoes or other watery ingredients, consider draining off any excess liquid before serving.
Reheating is not recommended since this dish is meant to be served chilled or at room temperature. Just give it a stir and taste for seasoning before serving again—adding a small splash of lemon juice or olive oil can help revive the flavor.
Purple Cauliflower Tabbouleh
- Food processor or a box grater
- 2 cups riced purple cauliflower (from about ½ medium head)
- 1 tbsp olive oil (for sautéing the cauliflower)
- 1 cup finely diced cucumber
- ½ cup finely chopped flat-leaf parsley (loosely packed)
- 3 tbsp finely chopped fresh mint (loosely packed)
- 2 tbsp thinly sliced scallions (white and light green parts)
- 1 clove garlic, finely minced
- 2 tbsp fresh lemon juice (about 1 small lemon)
- 2 tbsp extra virgin olive oil (for dressing)
- ½ tsp fine sea salt, divided (plus more to taste)
- ¼ tsp freshly ground black pepper, divided
- Begin by ricing the cauliflower;
- Using a food processor: Remove the leaves and core from the cauliflower. Cut into medium florets. Add florets to the bowl of a food processor in batches. Pulse 5–10 times, or until the pieces resemble grains of rice. Don’t over-process.
- Using a box grater: Remove the leaves and core from the cauliflower. Grate the florets using the medium holes of a box grater. Continue until you have about 2 cups of riced cauliflower.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the riced purple cauliflower and season with ¼ tsp salt and a pinch of black pepper. Sauté for about 3–4 minutes, stirring occasionally, until just tender. Spread out on a plate or tray to cool completely.
- While the cauliflower cools, finely dice the cucumber, chop the parsley and mint, slice the scallions, and mince the garlic.
- In a large bowl, combine the cooled cauliflower rice, cucumber, parsley, mint, scallions, and garlic. Drizzle with lemon juice and the remaining 2 tbsp olive oil. Add the remaining ¼ tsp salt and the rest of the black pepper. Toss gently until everything is evenly combined.
- Let the tabbouleh rest for 20–30 minutes in the refrigerator to allow the flavors to meld, or serve immediately.
