Step 1

Remove the bottom core from the cauliflower and break into sections. Remove most of the stems, and break apart into large florets. Add the florets to the bowl of a food processor. I do this in two batches. Pulse the machine, about 20 to 30 times, stopping a few times to scrape down the bowl and check the progress. You want the cauliflower to become evenly and finely crumbled. Pulse a few more times if necessary. Turn the cauliflower rice into a large bowl.

Step 2

Put a tablespoon of olive oil in a skillet and toast the pine nuts over medium to medium low heat until they turn fragrant and nutty brown. Stir almost constantly so they don't burn.

Step 3

Add the tomatoes, cucumber, onion, and fresh herbs to the cauliflower and toss to combine.

Step 4

Whisk the dressing together and taste to adjust to your liking.

Step 5

Toss the tabbouleh with the dressing, then top with the pine nuts, fresh mint leaves, and lemon wedges. Keep refrigerated until ready to serve.

Step 6

Cauliflower tabbouleh can be made up to a day ahead. I prefer to add the tomatoes at the last minute because they don't do well in the refrigerator.