Low Sugar Cauliflower Tabbouleh
This vibrant grain-free take on a Middle Eastern classic swaps traditional bulgur for finely riced cauliflower, delivering all the fresh, herby satisfaction of the original without a single gram of added sugar. The dressing is a bright, punchy blend of lemon juice, olive oil, cumin, and turmeric — nothing but whole ingredients that let the produce shine. A generous heap of flat-leaf parsley and fresh mint gives every bite that signature tabbouleh boldness, while diced cucumber and Roma tomatoes keep things cool and juicy. The trick to getting the texture just right is draining and pressing the riced cauliflower before it hits the bowl, so you end up with a salad that's light and fresh rather than watery. A short rest after tossing lets the cauliflower soak up the lemony dressing, which makes a noticeable difference in flavor. Optional pomegranate arils scattered on top add a jewel-like finish and a little pop of tartness that takes the whole dish up a notch. It's the kind of recipe that works equally well as a side at a dinner party or a meal-prep staple you'll want to keep in the fridge all week.
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Learn more →Ingredients
4 servings
- 1 small head cauliflower (about 1 ½ lb), cut into florets
- ¼ tsp fine sea salt, plus more to taste
- 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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