Brazil Nut Free Cauliflower Tabbouleh
This vibrant, herb-forward salad swaps traditional bulgur for finely riced cauliflower, making it a lighter, grain-free take on a classic Middle Eastern staple. The key is pulsing the florets in a food processor just until they reach a couscous-like texture — a little patience here pays off in a dish that's fluffy rather than mushy. Salting and pressing out the moisture before tossing everything together is the move that keeps the whole bowl from turning watery, so don't skip that step. A bright dressing of lemon juice, olive oil, cumin, and turmeric ties the mountains of fresh parsley, mint, cucumber, and tomato together beautifully. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-reading stress or substitution gymnastics required. A handful of pomegranate arils scattered over the top adds a jewel-like pop of sweetness that makes it feel genuinely special. Whether you're serving it as a side at a summer cookout or eating it straight from the bowl for lunch, this one earns a permanent spot in the rotation.
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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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