Honey Free Cauliflower Tabbouleh
This vibrant, herb-forward salad takes everything you love about classic tabbouleh and builds it around riced cauliflower instead of bulgur, making it naturally light and grain-free without sacrificing any of the freshness. The dressing is a bright, zippy blend of lemon juice, olive oil, cumin, and turmeric — no sweeteners of any kind, so it's completely worry-free for anyone avoiding honey or other added sugars. Every ingredient here is straightforward and whole, which means you can feel confident about exactly what's going into the bowl. Pressing the moisture out of the riced cauliflower is the key step that keeps everything from turning soggy, and it makes a real difference in the final texture. Heaps of flat-leaf parsley and fresh mint do the heavy lifting on flavor, while diced cucumber and Roma tomatoes add crunch and juiciness in every bite. A handful of pomegranate arils scattered on top at the end is optional but absolutely worth it for a little pop of color and tartness. This is the kind of dish that tastes like you spent hours on it but comes together with nothing more than a food processor and a good sharp 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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