Almond Free Cauliflower Tabbouleh
This vibrant, herb-forward salad swaps traditional bulgur for finely riced cauliflower, making it a fresh and satisfying take on a classic Middle Eastern dish. The key is pulsing the florets in a food processor until they reach a couscous-like texture, then pressing out the excess moisture so the final bowl stays light and never soggy. A bright dressing of lemon juice, olive oil, cumin, and turmeric ties everything together with a warm, citrusy depth that feels anything but plain. Heaps of flat-leaf parsley and fresh mint are the real stars here — don't be tempted to cut back, because that generous green base is what gives tabbouleh its signature punch. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens round out the texture, and a handful of pomegranate arils on top adds a jewel-like pop of sweetness if you want to make it feel a little more special. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. It works beautifully as a light lunch, a side dish alongside grilled proteins, or something to meal-prep and pull from 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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