Eggless Cauliflower Tabbouleh
This vibrant, herb-forward dish takes everything you love about classic tabbouleh and builds it around riced cauliflower instead of bulgur, making it naturally light and incredibly fresh-tasting. The food processor does the heavy lifting, breaking the cauliflower down into tiny, couscous-like pieces that soak up the bright lemon and olive oil dressing beautifully. A generous handful of flat-leaf parsley and fresh mint keeps things boldly herby, while diced cucumber and seeded Roma tomatoes add crunch and juicy sweetness in every bite. The dressing gets a warm, earthy depth from ground cumin and turmeric — a small but brilliant touch that elevates this well beyond a basic salad. Pressing the moisture out of the riced cauliflower before tossing everything together is the key step that keeps the texture pleasantly firm rather than soggy. A scatter of pomegranate arils at the end is optional, but the little bursts of tart sweetness against all that green herbiness are genuinely hard to resist. This is the kind of dish that disappears fast at a table, whether you're serving it as a side or eating it straight from the 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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