Cashew Free Cauliflower Tabbouleh
Bright, herby, and packed with fresh vegetables, this cauliflower tabbouleh is the kind of dish that looks impressive on the table but comes together with surprisingly little effort. Ricing the cauliflower in a food processor gives you that satisfying grain-like texture without any actual grains, making it a lighter, low-carb twist on the classic. The key move here is salting and draining the riced cauliflower before mixing — that extra step pulls out excess moisture so the final salad stays vibrant and never watery. A simple dressing of olive oil, fresh lemon juice, cumin, and turmeric ties everything together with warm, citrusy depth that makes the parsley and mint really sing. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens round out the bowl with color and crunch in every bite. If you have pomegranate arils on hand, scatter them over the top before serving — the little bursts of sweetness against the tangy dressing are genuinely worth it. Every ingredient here is straightforward and whole, so there's zero guesswork about what's in your bowl.
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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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