Walnut Free Cauliflower Tabbouleh
Bright, herby, and packed with fresh vegetables, this cauliflower tabbouleh is the kind of dish that looks impressive on the table but comes together with surprisingly little effort. Riced cauliflower stands in for the traditional bulgur, giving you all the satisfying texture of the classic without any grains — and the food processor does most of the heavy lifting. The key move is salting and draining the riced cauliflower before mixing, which keeps everything light and prevents the salad from turning watery as it sits. A dressing of good olive oil, fresh lemon juice, cumin, and turmeric ties the whole bowl together with warm, citrusy depth. Generous handfuls of flat-leaf parsley and mint make every bite feel incredibly fresh, while diced cucumber, Roma tomatoes, and scallion greens add crunch and color throughout. A handful of pomegranate arils scattered on top at the end is optional, but the little bursts of sweetness against all that brightness are genuinely hard to skip. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-reading stress — just a vibrant, crowd-pleasing bowl you can feel good about serving.
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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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