Paleo Cauliflower Tabbouleh
Bright, herby, and refreshingly light, this cauliflower tabbouleh delivers everything you love about the classic Middle Eastern salad without a grain of bulgur in sight. Ricing the cauliflower in a food processor and then pressing out the excess moisture is the key move here — it gives you that perfect, fluffy texture that soaks up the lemony dressing without turning soggy. A generous heap of flat-leaf parsley and fresh mint keeps the flavor bold and authentic, while crisp cucumber and seeded Roma tomatoes add satisfying crunch and juiciness. The dressing pulls it all together with bright lemon juice, cumin, and a touch of turmeric for warmth and a gorgeous golden hue. Every ingredient is whole, clean, and completely grain-free, which makes this an easy win when you're trying to eat well without feeling like you're missing out. A handful of pomegranate arils scattered on top at the end adds little bursts of sweetness that take the whole bowl to the next level. It's the kind of dish that works as a side, a light lunch, or something to meal-prep ahead and pull from the fridge all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!