This Cauliflower Tabbouleh is full of fresh herbs and lots of summer veggies. It’s a quick side dish or pair it with hummus and pita chips for light lunch!
In a large bowl, combine cauliflower, tomatoes, cucumbers, scallions, parsley, mint, lemon juice, olive oil, and garlic. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper)
Cover and refrigerate at least 30 minutes to blend flavors. The salad will taste better the longer it sits, so feel free to make it ahead and let it sit overnight.