This is my take on Middle Eastern Tabbouleh.  Rather than bulger wheat, I use cauliflower.   This dish is fresh, healthy mouthwatering and absolutely delicious.  Cauliflower is a descendant of wild cabbage.  The perfect cauliflower head is a creamy white color with no brown spots. Pick the cauliflower that is heavy in weight compared to its size. The leaves should be a brilliant green.  Cauliflower is nothing but cabbage with a college education.
-Mark Twain (1835-1910)

TABBOULEH

4 cups cauliflower, grated, 4 Persian cucumbers, cut into 1/4 inch cubes, 4 firm tomatoes, cut into 1/4 inch cubes, 1/2 cup fresh mint leaves, chopped, 2 cups fresh flat-leaf parsley, finely chopped, 2 1/2 teaspoons lemon zest, 1/4 cup fresh lemon juice, 4 green onions, chopped, 1/4 cup red onions, chopped, 1/2 cup jicama, chopped, 1/4 cup black olives, cut in half, 3 clove garlic, minced, 3/4 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/4 teaspoon red crushed pepper flakes, 1 tablespoon extra virgin olive oil.