6 oz cauliflower florets
12 oz cherry or grape tomatoes, halved or quartered, depending on the size
1/2 hothouse cucumber, small dice or julienne (or both!)
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
Zest and juice of 1 lemon
1 1/2 Tbsp tahini
2 Tbsp extra-virgin olive oil
1. Over a bowl, grate cauliflower florets using the large holes on a box grater.
2. Add tomatoes, cucumber, parsley, mint, and lemon zest to the bowl.
3. Combine lemon juice with tahini and stir, thinning with a couple tablespoons of water. Slowly whisk in the olive oil, and season with salt.
4. Pour dressing over the tabouli and stir to combine.