Rye Free Cauliflower Tabbouleh

Total time35 min

Prep time20 min

Cook time0 min

This vibrant, herb-forward salad takes everything you love about classic tabbouleh — the bright lemon, the mountains of fresh parsley and mint, the crisp cucumber and juicy tomato — and builds it around riced cauliflower instead of any grain. That swap makes it a natural fit for anyone avoiding rye or other grains without sacrificing a single bit of the dish's character. Pulsing the cauliflower in a food processor gets it down to a couscous-like texture, and the key step of salting and squeezing out the moisture means you end up with a light, fluffy base rather than a soggy mess. The dressing is a simple whisk of olive oil, fresh lemon juice, cumin, and turmeric — earthy, tangy, and just complex enough to feel special. Everything comes together in one big bowl, and a short rest lets the cauliflower soak up all that flavor before you serve it. A handful of pomegranate arils on top adds a jewel-like pop of sweetness that makes this as beautiful as it is delicious. It's the kind of dish that disappears fast at a dinner table, and nobody will miss the grain for even a second.

About Fig

Fig 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!