Wheat Free Cauliflower Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this version delivers every bit of that herby, lemony magic without a grain of bulgur in sight. Riced cauliflower stands in as the base, pulsed in a food processor until it mimics the fine, couscous-like texture of the original — and once it soaks up that cumin-and-turmeric dressing, it genuinely earns its place at the table. Squeezing out the moisture before mixing is the key step that keeps everything from turning watery, so don't skip it. Heaps of flat-leaf parsley and fresh mint do the heavy lifting on flavor, while diced cucumber, Roma tomatoes, and scallion greens add crunch and color in every forkful. A bright dressing of extra-virgin olive oil and fresh lemon juice ties it all together with a clean, citrusy finish. If you have pomegranate arils on hand, scatter them over the top — the little bursts of sweetness against all that savory herb are genuinely worth it. This is the kind of salad that disappears fast, whether you're serving it as a side or eating it straight from the bowl.
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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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