Turkey Free Cauliflower Tabbouleh
This vibrant grain-free take on a classic Middle Eastern salad swaps bulgur wheat for finely riced cauliflower, making it just as satisfying without any of the heaviness. The food processor does the hard work, breaking the florets down into tender little pieces that soak up the bright lemon and olive oil dressing beautifully. Fresh flat-leaf parsley and mint are the real stars here — generous, fragrant, and bold — backed up by crisp cucumber, juicy Roma tomatoes, and a whisper of scallion. A pinch of cumin and turmeric in the dressing adds warmth and a gorgeous golden hue that makes the whole bowl look as good as it tastes. Squeezing the moisture out of the riced cauliflower before tossing everything together is the key step that keeps the salad from turning watery, so don't skip it. A handful of pomegranate arils scattered over the top at the end adds little bursts of sweetness that take this from simple side dish to something genuinely special. It's the kind of recipe that works equally well as a light lunch, a crowd-pleasing potluck contribution, or a refreshing side alongside just about anything off the grill.
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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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