Pescatarian 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 light and incredibly fresh-tasting. The food processor does the heavy lifting, breaking the cauliflower down into tender, couscous-sized pieces that soak up the bright lemon and olive oil dressing beautifully. A generous handful of flat-leaf parsley and fresh mint keeps the dish tasting unmistakably like the real thing, while crisp cucumber and juicy Roma tomatoes add satisfying texture in every bite. The dressing gets a warm, earthy depth from ground cumin and turmeric — a subtle twist that makes this version feel a little more interesting than your average grain-free salad. Squeezing the moisture out of the riced cauliflower before tossing everything together is the key step that keeps the final dish from turning watery, so don't skip it. A handful of pomegranate arils scattered over the top at the end adds jewel-like color and a pop of sweetness that takes the whole bowl up a notch. It works beautifully as a side dish or a light main, and it holds up well if you want to make it ahead for the 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!