- 6 ounces cauliflower florets (about 1 1/2 cups)
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint
- 3 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 tablespoons fresh lemon juice (from 1 large lemon)
- 3/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 cup halved cherry tomatoes
- 1 cup sliced Persian cucumber (from about 1 medium cucumber)
- 3/4 cup canned unsalted chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup thinly sliced red onion (from 1 medium onion)
- 1 ounce pitted oil-cured olives (about 2 Tbsp.), halved lengthwise
- 1/2 cup prepared baba ghanoush
- 6 ounces drained jarred marinated artichokes (about 3/4 cup)
- 4 ounces drained jarred marinated roasted red bell peppers (about 2/3 cup)
- Whole-wheat pita rounds, for serving, optional
- Lemon wedges, for serving
1. Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined.
2. In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat.
3. Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges.