Soy Free Cauliflower Tabbouleh
This vibrant, herb-forward salad takes everything you love about classic tabbouleh and swaps the bulgur for finely riced cauliflower, making it just as satisfying without any grain at all. The food processor does the heavy lifting, breaking the cauliflower down into delicate, 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 flavor bold and unmistakably Mediterranean, while crisp cucumber and juicy Roma tomatoes add texture in every bite. The trick of salting and pressing the riced cauliflower before mixing is what separates a soggy bowl from a perfectly dressed one — don't skip it. A warm spice blend of cumin and turmeric gives the dressing unexpected depth without overpowering the fresh herbs. Every single ingredient here is naturally free of soy, so there's no label-reading required and no substitutions needed — just clean, whole produce and pantry staples. A scatter of pomegranate arils at the end adds a jewel-like pop of sweetness that makes this dish as stunning to look at as it is to eat.
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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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