BHA & BHT Free Cauliflower Tabbouleh
This vibrant grain-free take on a Middle Eastern classic swaps bulgur for finely riced cauliflower, giving you all the fresh, herby satisfaction of the original with a lighter, vegetable-forward base. Every ingredient here is whole and unprocessed — fresh parsley, mint, cucumber, tomatoes, and a bright lemon-cumin dressing made from scratch — so you never have to second-guess what's actually in your bowl. That matters more than it sounds, because BHA and BHT are preservatives that sneak into a surprising number of packaged and processed foods, and this recipe sidesteps all of that entirely by relying on nothing but real, recognizable produce and pantry staples. The technique is simple but smart: salting and draining the riced cauliflower before tossing everything together keeps the final dish from turning watery, so each bite stays crisp and well-dressed rather than soggy. A touch of turmeric and cumin in the dressing adds warmth and depth without overwhelming the fresh herbs, and a handful of pomegranate arils on top brings a jewel-bright pop of sweetness if you want to make it feel a little more special. It comes together quickly, holds up well at room temperature, and tastes even better after a few minutes of resting — which makes it ideal for a relaxed lunch, a side dish, or a make-ahead addition to any spread.
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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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