Chestnut Free Cauliflower Tabbouleh
This vibrant grain-free twist on a Middle Eastern classic swaps bulgur for finely riced cauliflower, delivering all the fresh, herby satisfaction of the original without any wheat or tree nuts in sight. The key is pulsing the cauliflower in a food processor until it mimics the texture of couscous, then pressing out the excess moisture so the final dish stays light and never soggy. A generous handful of flat-leaf parsley and fresh mint gives it that signature brightness, while crisp cucumber and juicy Roma tomatoes add color and crunch in every bite. The dressing — built on good olive oil, fresh lemon juice, cumin, and a touch of turmeric — ties everything together with a warm, citrusy depth that feels anything but plain. A scatter of pomegranate arils at the end is optional, but the little bursts of sweetness against all that savory green are genuinely hard to resist. This is the kind of dish that travels well to a potluck, holds up beautifully as a make-ahead lunch, and impresses people who had no idea cauliflower could do this.
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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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