Celery Free Cauliflower Tabbouleh
This vibrant grain-free take on a Middle Eastern classic swaps bulgur for finely riced cauliflower, delivering all the freshness and texture you love without any of the usual starchy base. The key is pulsing the florets in a food processor until they're roughly couscous-sized, then pressing out the excess moisture so the salad stays light and never watery. A generous heap of flat-leaf parsley and fresh mint does the heavy lifting here, giving every bite that signature herby punch, while diced cucumber and Roma tomatoes add juicy crunch. The dressing is bright and boldly spiced — lemon juice, olive oil, cumin, and a touch of turmeric bring warmth and depth without overwhelming the fresh ingredients. Scallion greens keep the allium flavor mild and pleasant, and a handful of pomegranate arils scattered on top adds a jewel-like pop of sweetness if you want to make it feel a little special. It's naturally free from the usual allergen concerns that come with store-bought grain salads and prepared dips, since every ingredient here is straightforward and easy to verify. Whether you're serving it as a side or eating it straight from the bowl, this is the kind of dish that disappears fast.
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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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