Low Iodine Cauliflower Tabbouleh
This vibrant, herb-forward salad is everything you want in a warm-weather dish — bright, fresh, and packed with texture in every single bite. Riced cauliflower stands in for the traditional bulgur wheat, which makes this version naturally grain-free and a smart fit for anyone keeping iodine intake in check, since the ingredient list stays clean and plant-based throughout. The trick to getting the texture just right is draining and pressing the riced cauliflower well before tossing, so the dressing clings rather than pools at the bottom of the bowl. A generous handful of flat-leaf parsley and fresh mint does the heavy lifting on flavor, while diced cucumber and seeded Roma tomatoes keep things cool and juicy. The lemon-cumin dressing has just enough warmth from turmeric and black pepper to feel interesting without overpowering the herbs. Pomegranate arils scattered on top add a little jewel-like sweetness that makes the whole dish look as good as it tastes. It comes together easily and holds up well, making it a reliable option for meal prep or a crowd-pleasing side at the table.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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