This modern take on the classic Middle Eastern bulgur and herb salad swap grains for cauliflower rice, making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad.


    • 1/2 medium head of cauliflower (about 1 pound), coarsely chopped
    • 6 tablespoons extra-virgin olive oil, divided
    • 1 teaspoon (or more) kosher salt, divided
    • 2 cups (packed) flat-leaf parsley leaves with tender stems
    • 1 cup (packed) mint leaves
    • 2 scallions, white and pale-green parts only, sliced
    • 1 garlic clove, coarsely chopped
    • 1 teaspoon finely grated lemon zest
    • 3 tablespoons fresh lemon juice
    • 1/4 teaspoon crushed red pepper flakes
    • 1/2 medium cucumber (about 8 1/2″ long), cut into 1/4″ pieces
    • 8 quartered cherry tomatoes.


  1. Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower “rice” on a rimmed baking sheet, and let cool.
  2. Wipe out the food processor, if necessary, and fit with a chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
  3. Note: Cauliflower rice can be made ahead of time and will stay in the fridge for about 3 days.