Pecan Free Cauliflower Tabbouleh
This vibrant, herb-forward salad is everything you want in a warm-weather dish — bright, fresh, and packed with bold flavor in every bite. Riced cauliflower stands in for bulgur, soaking up a zippy lemon and olive oil dressing spiked with cumin and turmeric for a subtle warmth that makes the whole bowl sing. The key move here is pressing out the moisture from the cauliflower before tossing, which keeps the texture light and prevents the salad from turning watery as it sits. Heaps of flat-leaf parsley and fresh mint do the heavy lifting flavor-wise, while crisp cucumber, juicy Roma tomatoes, and sliced scallion greens add color and crunch. A handful of pomegranate arils scattered over the top is optional, but the little bursts of sweetness against the tangy dressing are genuinely worth it. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from packaged grain blends. It's the kind of dish that looks impressive on a table but comes together with nothing more than a food processor and a good 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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