Capsaicin Free Cauliflower Tabbouleh
This grain-free twist on a classic Middle Eastern salad swaps bulgur for finely riced cauliflower, and the result is every bit as fresh and satisfying as the original. The key is pressing out as much moisture as possible after salting the cauliflower — that one step keeps everything light and fluffy instead of soggy. A generous handful of flat-leaf parsley and fresh mint gives the bowl its signature herby punch, while crisp cucumber and seeded Roma tomatoes add juicy texture in every bite. The dressing leans on bright lemon juice, fruity olive oil, and warm ground cumin and turmeric for depth — no heat, no chili, just clean and vibrant flavor that works beautifully for anyone avoiding capsaicin. Scallion greens bring a mild oniony note without the sharpness of raw white onion, and a scatter of pomegranate arils on top adds a jewel-like pop of sweetness if you want to take it up a notch. This is the kind of dish that looks impressive on a table but comes together with nothing more than a food processor and a good knife.
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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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