Cinnamon 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. Riced cauliflower stands in for bulgur wheat, giving you all the satisfying texture of a classic grain salad without any of the heaviness. The dressing leans on cumin and turmeric for its warm, earthy depth — no cinnamon in sight — so anyone navigating a sensitivity to that spice can dig in without a second thought. Generous handfuls of flat-leaf parsley and fresh mint do the heavy lifting here, delivering that signature tabbouleh brightness alongside crisp cucumber and juicy Roma tomatoes. A good squeeze of fresh lemon juice ties everything together and keeps the whole bowl tasting clean and vibrant. Letting it rest for just a few minutes before serving makes a real difference, giving the cauliflower time to soak up the dressing. Finish it with a scatter of pomegranate arils if you have them — the little burst of sweetness against all that green is genuinely lovely.
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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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