Hazelnut Free Cauliflower Tabbouleh
This vibrant, herb-forward salad takes everything you love about classic tabbouleh and builds it around a base of finely riced cauliflower instead of bulgur wheat. The result is light, refreshing, and absolutely packed with flavor — fresh parsley and mint do the heavy lifting, while crisp cucumber, juicy Roma tomatoes, and bright scallion greens round out every bite. A simple dressing of olive oil, lemon juice, cumin, and turmeric ties it all together with a warm, citrusy depth that feels anything but ordinary. Squeezing the moisture out of the salted cauliflower before tossing is the key step that keeps the texture spot-on rather than watery. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-reading stress or worrying about hidden nut oils sneaking into your bowl. Optional pomegranate arils scattered on top add a jewel-like pop of sweetness that makes this dish look as good as it tastes. It works beautifully as a side, a light lunch, or a make-ahead dish that only gets better as it sits.
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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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