Ginger Free Cauliflower Tabbouleh
This grain-free twist on a classic Middle Eastern salad swaps bulgur for finely riced cauliflower, and the result is bright, fresh, and genuinely satisfying. The key to getting the texture right is draining and pressing the riced cauliflower before it meets the other ingredients — that one extra step keeps everything light and never soggy. A generous heap of flat-leaf parsley and fresh mint does the heavy lifting here, giving the dish that signature herby punch that makes tabbouleh so craveable. The dressing leans on lemon juice, cumin, and a touch of turmeric for warmth and depth, with no ginger anywhere in sight — making it a safe and delicious choice for anyone who needs to avoid that ingredient. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens round out every bite with color and crunch. A handful of pomegranate arils scattered on top at the end adds a jewel-like pop of sweetness that takes the whole bowl from weeknight simple to dinner-party worthy. It comes together quickly and tastes even better after a few minutes of rest, so the cauliflower can soak up all that bright, citrusy dressing.
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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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