Candida Diet Friendly Cauliflower Tabbouleh

Total time35 min

Prep time20 min

Cook time0 min

Candida Diet Friendly Cauliflower Tabbouleh

This vibrant grain-free take on a Middle Eastern classic swaps traditional bulgur for finely riced cauliflower, making it a genuinely satisfying option for anyone navigating the strict limits of a candida-conscious eating plan. The cauliflower gets pulsed in a food processor until it mimics the texture of couscous, then drained thoroughly so the final dish stays light and fresh rather than watery. Heaps of flat-leaf parsley and fresh mint do the heavy lifting here, delivering that bold, herby punch that makes tabbouleh so craveable. A bright dressing of extra-virgin olive oil, fresh lemon juice, cumin, and turmeric ties everything together with warmth and a little citrus zing — no sugar, no vinegar, no grains. Cucumber, Roma tomatoes, and scallion greens round out the bowl with color and crunch. It's the kind of dish that feels indulgent and celebratory even when you're eating clean, and the optional pomegranate arils add a jewel-like finish if your current stage allows them. Make a big batch and let it rest so the cauliflower soaks up every drop of that dressing — it only gets better as it sits.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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)
Omit this
This ingredient likely doesn’t work for the diet.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!