Red Meat Allergy Friendly Cauliflower Tabbouleh
This vibrant, herb-forward salad is everything you want in a warm-weather dish — bright, fresh, and packed with bold Mediterranean flavor. Riced cauliflower stands in for the traditional bulgur, soaking up a zippy lemon and olive oil dressing laced with cumin and turmeric in a way that feels completely satisfying. Every ingredient here is naturally free from red meat, so there's no substituting or second-guessing — just a clean, wholesome bowl built entirely from vegetables, herbs, and pantry staples. The key move is pressing out the moisture from the riced cauliflower before tossing, which keeps the texture light and prevents the whole thing from turning soggy. Heaps of flat-leaf parsley and fresh mint give it that unmistakable tabbouleh character, while diced cucumber and Roma tomatoes add crunch and juiciness in every bite. A handful of pomegranate arils scattered over the top brings a jewel-like pop of sweetness that makes it look as good as it tastes. Whether you're serving it as a side or eating it straight from the bowl, this one is genuinely hard to stop eating.
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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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