This is my take on Middle Eastern Tabbouleh Salad.  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, peeled and 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 salted butter.

Get out a large bowl, grate the cauliflower into the container, set aside.  Get out a second bowl, add the tomatoes and cucumbers, sprinkle a generous amount of salt on top, mix well.  This step will allow the excess juice to drain off these vegetables and prevents your tabbouleh from being watery.  Drain off the liquid add them to the bowl.  Add the red onions, cucumbers, tomatoes, green onions, jicama, parsley, lemon juice, lemon zest, garlic, olives, melted butter, crushed pepper, and the dry seasoning, mix well.  Pour this over the grated cauliflower mix well. Taste adjust the dry seasonings as needed. Refrigerate for at least 30 minutes to allow the flavors to marry.