Cauli Tabbouleh With Mint & Pomegranate Recipe
April 02, 2022

Cauli Tabbouleh With Mint & Pomegranate Recipe

A gluten-free tabbouleh with a double hit of cruciferous veggies for healthy estrogen.

Serving:  2-4

Prep time: 7 minutes



  • 2 cups frozen cauliflower rice, thawed
  • 2 cups arugula
  • 1 shallot, roughly chopped
  • 1/2 red chili pepper, roughly chopped
  • 3 sprigs of fresh mint leaves, slightly torn
  • 1 pomegranate

  • 1/2 cup extra virgin olive oil
  • 1 Tbsp maple syrup
  • sea salt & fresh ground black pepper


    1. Add the arugula, shallot and chili pepper to a food processor and pulse until finely chopped.

    2. Whisk together all of the dressing ingredients.

    3. To assemble the salad, add the thawed cauliflower rice to a platter (tip: you can thaw it really quick by running hot water on it in a colander and draining on a towel until mostly dry), followed by the arugula mixture, pomegranate seeds, and mint leaves.

    4. Pour over the dressing and toss until combined. Adjust seasoning with salt and pepper if needed.