High Fructose Corn Syrup Free Cauliflower Tabbouleh
This vibrant, herb-forward salad is everything you want in a warm-weather dish — bright, fresh, and packed with texture from crisp cucumber, juicy tomato, and a blizzard of flat-leaf parsley and mint. Riced cauliflower stands in for bulgur wheat, giving you that satisfying, grain-like bite without any processed fillers or sweeteners lurking in the mix. The dressing is simply whisked together from olive oil, fresh lemon juice, cumin, and turmeric — every single ingredient is whole and recognizable, which is exactly the point. Store-bought dressings and packaged grain salads are notorious for sneaking in corn-derived sweeteners, so making this entirely from scratch puts you fully in control. Salting and draining the riced cauliflower before tossing is a small but crucial step that keeps the salad from turning watery and ensures the dressing clings to every piece. A handful of pomegranate arils scattered over the top adds a jewel-like pop of color and a gentle natural sweetness that needs no enhancement. It's the kind of dish that looks impressive on a table but comes together with nothing more than a food processor and a good knife.
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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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