Seed Oil Free 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 just as satisfying without any grains in sight. The dressing is where the magic really happens — bright lemon juice, warm cumin, and a touch of turmeric whisked together with good extra-virgin olive oil, which is exactly the kind of clean fat this style of eating is all about. No canola, no soybean oil, no mystery blends hiding in a bottle — just honest ingredients from start to finish. Salting the riced cauliflower and pressing out the moisture before tossing everything together is a small step that makes a huge difference, keeping the final dish light and fresh rather than watery. Heaps of flat-leaf parsley, fresh mint, crisp cucumber, and juicy Roma tomatoes bring color and crunch to every forkful. A handful of pomegranate arils scattered over the top adds little bursts of sweetness that make the whole bowl feel genuinely special. It's the kind of dish that works as a side at a dinner party or a satisfying lunch straight from the fridge the next day.
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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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