Vegetarian Cauliflower Tabbouleh
This vibrant, herb-forward dish takes everything you love about classic tabbouleh and builds it around riced cauliflower instead of bulgur, making it naturally grain-free while staying completely plant-based. The food processor does the heavy lifting, breaking the cauliflower down into tender, 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 Middle Eastern, while diced cucumber and seeded Roma tomatoes add crunch and juicy freshness to every bite. The dressing gets a warm, earthy depth from ground cumin and turmeric — a small but smart twist that makes this version feel a little more complex than the standard. Salting and draining the riced cauliflower before mixing is the key step that prevents a watery bowl, so don't skip it. A handful of pomegranate arils scattered over the top at the end adds a pop of color and a sweet-tart finish that makes the whole dish look as good as it tastes. It works equally well as a light lunch on its own or as a stunning side alongside grilled vegetables or warm pita.
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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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