Preheat the oven to 350ยบ F. Line a baking sheet with parchment paper. Spread the riced cauliflower out on the pan in an even layer and bake for 15-20 minutes, or until cooked and slightly dehydrated. Set aside to cool.
In a large bowl, combine the diced cucumber and tomato with 1/2 tsp salt. Stir and let rest for 10 minutes. Then drain the excess liquid off in a strainer. Return the vegetables to the bowl.
To the bowl of cucumbers and tomatoes, add the cauliflower parsley, mint, shallot, scallions, garlic, 1/2 tsp salt, pepper, olive oil, lemon juice, lemon zest, and white wine vinegar. Stir to combine.
Let the tabbouleh rest, covered in the refrigerator, for approximately 30 minutes so that the flavors can meld.
Serve with raw veggies and hummus, on top of salads, or as a snack. Enjoy!
