Tabbouleh is super tasty, healthful, and easy to prepare. You can find a packaged version in most grocery stores, but it’s best when made at home.

I’ve also found it to be a handy trick for cleaning out the fridge. Enter this relaxed, unfussy take, which features roasted cauliflower in place of bulgur — an ingredient I rarely have on hand.

I’m not gluten free, and I generally enjoy whole grains, but I love how light and bright this tabbouleh tastes. I’ve enjoyed it with socca (my favorite go-to for fast, healthy, and economical cooking) and avocado, but you could also make a proper meal of it, and serve it alongside roast chicken and a yogurt with lemon and garlic.

Makes about 4-6 servings.

Roasted Cauliflower Tabbouleh

Ingredients:

3 cups raw cauliflower florets

2½ cups parsley, lightly packed and roughly chopped

8 mint leaves, finely chopped

½ cup heirloom tomato, diced

¼ cup red onion, finely diced

½ clove garlic, minced

2½ tablespoons lemon juice

olive oil to taste

salt and freshly ground black pepper to taste

Instructions:

Preheat the oven to 400 degrees. Lay the cauliflower on a baking sheet, taking care not to crowd the sheet.

Season the cauliflower with olive oil, salt, and pepper. Roast for about 20 minutes, until a bit caramelized. Remove and let cool.

Once cool, chop until it vaguely resembles the shape of cooked grains (it can be larger and less uniform).

In a mixing bowl, combine all ingredients. Season with olive oil, salt, and pepper. Toss well to combine.