Mushroom 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 grain-free and completely free of fungi in any form. The cauliflower gets pulsed in a food processor until it resembles couscous, then salted and pressed to remove excess moisture — a small but crucial step that keeps the final dish light and fresh rather than watery. Handfuls of flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite that bright, grassy punch that makes tabbouleh so craveable. Crisp cucumber, juicy Roma tomatoes, and sliced scallion greens add color and crunch, while a simple dressing of olive oil, lemon juice, cumin, and turmeric ties everything together with a warm, citrusy depth. A scatter of pomegranate arils over the top is optional, but the little bursts of sweetness against all that savory herb are genuinely worth it. This is the kind of dish that looks impressive on a table but comes together with minimal effort and a single food processor — perfect for a weeknight side or a crowd-pleasing addition to any 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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