Cauliflower Tabbouleh Salad

Add the cauliflower to a food processor fitted with an "S" blade. Secure the lid and process briefly, just until the cauliflower looks crumbly and resembles rice. Set it aside. 2. In a large bowl, combine the olive oil, lemon juice, garlic, and salt. Then pour in the riced cauliflower, cucumber, tomato, green onion, parsley, and fresh mint. Stir well so everything is well coated in the dressing. 3. Taste the mixture and season with additional salt or lemon juice, as needed. (I usually add another ½ teaspoon of salt, but this will vary depending on the size of your veggies.) 4. Serve this salad right away, or let it marinate in an airtight container in the fridge. It will keep well for up to 5 days in the fridge and pairs perfectly with hummus, falafel, and more. 5. prep10 mins 6. cook15 mins 7. total25 mins