Artificial Food Coloring Free Cauliflower Tabbouleh
This vibrant, herb-forward salad is everything a great tabbouleh should be — fresh, bright, and packed with bold flavor in every bite. Riced cauliflower stands in for the traditional bulgur, soaking up a zippy lemon and olive oil dressing laced with cumin and turmeric for a warm, earthy depth. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for synthetic dyes or artificial additives hiding in a spice blend or bottled dressing. The mountains of fresh parsley and mint do the heavy lifting, giving the dish that classic herby punch that makes tabbouleh so craveable. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens add texture and color that's entirely natural — no food science required. A handful of pomegranate arils scattered over the top makes it genuinely stunning on the table without a drop of artificial anything. It's the kind of clean, colorful dish that proves eating without synthetic additives never has to feel like a compromise.
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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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