Macadamia Free Cauliflower Tabbouleh
This vibrant, herb-forward salad swaps traditional bulgur for finely riced cauliflower, making it a lighter, grain-free take on a classic Middle Eastern dish that still delivers every bit of the freshness you'd expect. The trick is pulsing the cauliflower in a food processor until it mimics the texture of couscous, then pressing out the excess moisture so the final dish stays bright and never soggy. A generous handful of flat-leaf parsley and fresh mint does the heavy lifting here, while crisp cucumber, juicy Roma tomatoes, and sliced scallion greens round out the bowl with color and crunch. The dressing is simple but quietly brilliant — olive oil and lemon juice spiked with cumin and turmeric give the whole thing a warm, citrusy depth that keeps you going back for another forkful. Optional pomegranate arils scattered over the top add little bursts of sweetness that make this feel genuinely special. Every ingredient is straightforward and whole, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into the mix. It works beautifully as a side dish, a light lunch, or a make-ahead addition to a spread.
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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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