Low Sodium Cauliflower Tabbouleh

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

1 small head cauliflower (about 1 ½ lb), cut into florets
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¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups fresh flat-leaf parsley leaves and tender stems, finely chopped
½ cup fresh mint leaves, finely chopped
1 english cucumber, finely diced
2 medium roma tomatoes, seeded and finely diced
3 scallions (green tops only), thinly sliced

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp black pepper, freshly ground

For serving

¼ cup pomegranate arils (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into pieces roughly the size of couscous, about 8–10 short pulses per batch. Do not over-process — stop when the pieces are uniform and no large chunks remain.
2
Transfer the riced cauliflower to a fine-mesh strainer or a clean kitchen towel. Sprinkle with 1/4 tsp salt, toss to combine, and let it drain for 10 minutes, then press or squeeze out as much moisture as possible. Transfer to a large mixing bowl.

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