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

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.