Tabbouleh (Naturally Gluten-Free with Cauliflower 'Bulgur')

Traditional tabbouleh contains bulgur wheat — fine ground, parboiled wheat that provides the grain base. For a fully gluten-free version, finely pulsed raw cauliflower (cauliflower 'rice') approximates the texture and neutral flavour of bulgur without wheat. But tabbouleh must be approached honestly: the original is primarily a herb salad with a small amount of grain — the parsley is the star, not the bulgur. This means the gluten-free adaptation changes very little: the ratio is still heavily parsley-dominant (roughly 5:1 herb to grain), with tomato, spring onion, mint, olive oil, and lemon. Made this way — generous with herbs, conservative with 'grain', aggressively seasoned with lemon — tabbouleh (GF version) is essentially the same dish as the original. The cauliflower should be pulsed very fine and salted to draw out excess moisture before using.